Classic Pickled Eggs
A nostalgic and flavorful recipe for pickled eggs that adds a delightful crunch to salads and charcuterie boards.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 24 hours 20 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
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
- Peel the hard-boiled eggs and set them aside on a plate.
- 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.
- Once it boils, lower the heat and let it simmer for about 5 minutes.
- Remove the saucepan from heat and allow the mixture to cool to room temperature.
- Place the peeled eggs into a clean jar.
- Pour the cooled vinegar brine over the eggs, ensuring they’re fully submerged.
- 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
- Serving Size: 1 egg
- Calories: 70
- Sugar: 2g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Find it online: https://ameliasweets.com/2026/04/30/classic-pickled-eggs/