Print

Flavorful Pickled Eggs Recipe

pickled eggs recipe - featured image
Print Recipe

A zesty and tangy pickled eggs recipe that makes a quick, satisfying snack with a perfect balance of vinegar, spices, and a hint of sweetness.

Ingredients

Scale
  • 12 large hard-boiled eggs, peeled
  • 2 cups (480 ml) white vinegar
  • 1 cup (240 ml) water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon smoked paprika
  • 2 garlic cloves, smashed
  • 1/4 teaspoon dried chili flakes (optional)
  • A few fresh dill sprigs (optional but recommended)

Instructions

  1. Place 12 large eggs in a single layer in a large pot. Cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat, then cover and remove from heat. Let eggs sit for 10-12 minutes.
  2. Transfer eggs to a bowl of ice water to stop cooking and chill for at least 5 minutes. Gently tap and peel under running water to remove shells easily.
  3. In a small saucepan, combine 2 cups (480 ml) white vinegar, 1 cup (240 ml) water, 2 tablespoons sugar, and 1 tablespoon salt. Add 1 tablespoon mustard seeds, 1 teaspoon black peppercorns, 1 teaspoon smoked paprika, 2 smashed garlic cloves, and 1/4 teaspoon dried chili flakes if using. Heat over medium, stirring until sugar and salt dissolve. Remove from heat and let cool to room temperature.
  4. Place peeled eggs snugly into a glass jar along with a few fresh dill sprigs for aroma.
  5. Carefully pour the cooled brine into the jar, covering the eggs completely. Add extra water or vinegar if needed to fully submerge the eggs.
  6. Cover the jar tightly and refrigerate for at least 48 hours before eating. The flavor improves the longer they marinate, up to 2 weeks.
  7. Use a clean fork or tongs to remove eggs for snacking. Keep refrigerated and consume within 2 weeks for best flavor and safety.

Notes

Use eggs that are a few days old for easier peeling. Always let the brine cool before pouring over eggs to avoid rubbery texture. Flavor is best after 3 days of pickling. Store refrigerated and consume within 2 weeks. Rinse eggs briefly under cold water before eating if brine is too sharp. Smoked paprika adds important depth to the flavor.

Nutrition

Keywords: pickled eggs, zesty snack, easy pickled eggs, tangy eggs, protein snack, pickling recipe

Find it online: https://chloeplate.com/flavorful-pickled-eggs-recipe-easy-zesty-snack-ideas-to-try-today/