Print

Classic Pickled Eggs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A nostalgic and flavorful recipe for pickled eggs that adds a delightful crunch to salads and charcuterie boards.

Ingredients

Scale
  • 6 hard-boiled eggs
  • 1 cup vinegar (white or apple cider)
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 2 cloves garlic (optional)
  • Spices (like red pepper flakes or dill, optional)

Instructions

  1. Peel the hard-boiled eggs and set them aside on a plate.
  2. In a saucepan, combine vinegar, water, sugar, salt, black peppercorns, mustard seeds, and garlic if you’re feeling adventurous. Bring this mixture to a boil over medium heat.
  3. Once it boils, lower the heat and let it simmer for about 5 minutes.
  4. Remove the saucepan from heat and allow the mixture to cool to room temperature.
  5. Place the peeled eggs into a clean jar.
  6. Pour the cooled vinegar brine over the eggs, ensuring they’re fully submerged.
  7. Seal the jar tightly and pop it in the refrigerator. Let it chill for at least 24 hours.

Notes

Pickled eggs last up to 2 weeks in the refrigerator. Experiment with different spices for unique flavors.

Nutrition

Find it online: https://ameliasweets.com/2026/04/30/classic-pickled-eggs/

Scroll to Top