Pickled Eggs Recipe
These tangy, easy no-cook pickled eggs are a healthy, festive snack you can whip up with simple pantry staples and enjoy in under 24 hours.
Ingredients
- 12 large eggs use pasture-raised or free-range for best taste
- 2 cups distilled white vinegar 5% acidity; Heinz recommended
- 2 cups filtered water reduce chlorine for clearer brine
- 1 tablespoon kosher salt or sea salt; no iodized
- 1 tablespoon granulated sugar balances tang; optional
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon mustard seeds yellow or brown
- Pinch red pepper flakes or ¼ teaspoon for mild heat
- 1/2 cup thin beet slices for pink color (pre-boil beets for 10 minutes)
- apple cider vinegar for a sweeter note
Instructions
- Place eggs in a single layer in a saucepan, cover with 1 inch of cold water, bring to a gentle boil over medium heat, then simmer for 10 minutes.
- Transfer eggs to an ice-water bath for 5 minutes to stop cooking. Gently crack shells all around, then peel under running water to remove stubborn bits. Set eggs aside on a paper towel.
- In a clean saucepan, combine vinegar, water, salt, sugar, peppercorns, bay leaves, mustard seeds, and red pepper flakes. Bring to a simmer, stirring until salt and sugar dissolve—about 3 minutes. Remove from heat.
- Use a 1-quart sterilized mason jar (or two pint jars). Pack in peeled eggs, add beet slices or thin onion rings if using.
- Carefully ladle the warm brine over eggs until they’re fully submerged. Seal the jar tightly with a lid.
- Let the jar sit on the counter until it reaches room temperature (about 30 minutes), then transfer to the fridge. For best flavor, wait at least 24 hours—36–48 hours is optimal for peak tanginess.
Notes
- Room-temperature eggs peel more easily; bring cold eggs out 20 minutes before cooking.
- Mustard seeds from McCormick pack a punch—choose spicy brown for extra warmth.
- Mustard seeds from McCormick pack a punch—choose spicy brown for extra warmth.
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