Description
Simple, tangy pickled eggs with a crisp vinegary bite and smooth creamy texture, perfect as a snack or garnish.
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 clove garlic, peeled
- 2–3 beet slices for color (optional)
Instructions
- Peel the hard-boiled eggs and place them in a clean, wide-mouth jar.
- Combine the white vinegar, water, salt, sugar, black peppercorns, mustard seeds, and peeled garlic clove in a small saucepan.
- Bring the saucepan to a gentle boil over medium heat.
- Pour the hot brine carefully over the eggs in the jar and let it cool to room temperature.
- Seal the jar and place it in the refrigerator for at least 3 days before eating.
Notes
Store pickled eggs in a sealed jar in the refrigerator for 3-4 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 90
- Sugar: 2.1g
- Sodium: 1200mg
- Fat: 5.3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 2.7g
- Fiber: 0g
- Protein: 6.5g
- Cholesterol: 210mg