Pickled Eggs Recipe
Crunchy, tangy, and surprisingly easy, this Pickled Eggs Recipe transforms humble hard-boiled eggs into a flavor-packed snack that'll brighten your day.
Ingredients
- 12 large hard-boiled eggs older eggs peel more smoothly
- 2 cups white vinegar or apple cider vinegar for a milder tang
- 2 cups filtered water
- 2 tablespoons coarse sea salt kosher salt works too
- 1 tablespoon granulated sugar or swap with a touch of honey
- 1 tablespoon pickling spice blend I love McCormick’s
- 1/2 teaspoon black peppercorns
- red pepper flakes optional for heat
Instructions
- Peel hard-boiled eggs under cool running water to avoid shell bits—this helps the brine cling.
- In a medium saucepan, combine vinegar, water, salt, sugar, pickling spice, peppercorns, bay leaves, garlic, and red pepper flakes.
- Warm over medium heat, stirring until salt and sugar dissolve; keep it to a gentle simmer (3–5 minutes).
- Remove from heat and let the brine cool to warm-but-not-scalding—about 10 minutes.
- Arrange eggs snugly in a clean quart-size jar or two pint jars.
- Pour brine over eggs until fully submerged; press down gently if any float.
- Seal with lids and let jars rest at room temperature for 1 hour.
- Transfer to the refrigerator and chill for at least 24 hours (48 hours for fullest flavor).
- When ready, slice or halve eggs right in the jar and serve cold, garnished with fresh herbs.
Notes
For crystal-clear brine, use filtered water. Swap half a cup of vinegar for beet juice to get rosy eggs—kids think it’s magic!
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