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Pickled Eggs

A simple and delicious recipe for tangy pickled eggs that add flavor and nutrition to your meals.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 3 hours
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Preservation
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 to 10 pieces hard boiled eggs, peeled
  • 1 cup white vinegar Classic and clean vinegar choice.
  • 1 cup water
  • 1 tablespoon kosher salt Essential for flavor balance.
  • 1 to 2 tablespoons sugar, optional Helps round out the tang.
  • 2 cloves garlic, lightly smashed
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds, optional
  • 1 small pinch red pepper flakes, optional
Optional Flavor Boosters
  • 1 sliced beet, optional For color and flavor.
  • 1 sliced red onion, optional
  • 1 sliced jalapeno, optional
  • 1 handful fresh dill, optional

Method
 

Preparation
  1. Pack the jar: Put the peeled eggs in a clean quart jar. Tuck in garlic, spices, and any extras like onion or dill.
  2. Make the brine: In a small pot, add vinegar, water, salt, and sugar (if using). Bring it to a gentle simmer for about 1 to 2 minutes to dissolve everything.
  3. Pour and cool: Carefully pour the warm brine over the eggs until they are covered, and let the jar cool on the counter for about 20 to 30 minutes.
  4. Refrigerate: Seal the jar and refrigerate.
  5. Wait a little: You can eat them after 24 hours, but the flavor is best after 2 to 3 days.

Notes

For best quality, consume within 2 to 3 weeks. If any off odors or slimy textures appear, discard the eggs. Older eggs peel easier, making the process smoother.