Easy Pickled Eggs
Easy pickled eggs are a tangy, protein packed snack made with hard boiled eggs soaked in a flavorful vinegar brine. They’re salty, slightly zippy, and perfect for snacking, adding to salads, or serving alongside sandwiches and charcuterie boards.
Servings: 8
Calories: 100kcal
Ingredients
- 8 peeled hard boiled eggs
- 1/4 red onion peeled & thinly sliced
- 4 peeled garlic cloves
- 3 sprigs fresh dill
- 1 tsp whole black peppercorns
- 1 cup distilled white vinegar
- 1 cup water
- 2 tbsp granulated white sugar
- 1 tsp salt
Instructions
- Add the peeled eggs to a quart sized glass jar.8 peeled hard boiled eggs
- Add the onion, garlic, dill, and peppercorns to the jar. Set aside.1/4 red onion, 4 peeled garlic cloves, 3 sprigs fresh dill, 1 tsp whole black peppercorns
- To a small sauce pan add the vinegar, water, sugar, and salt then whisk together to evenly combine.1 cup distilled white vinegar, 1 cup water, 2 tbsp granulated white sugar, 1 tsp salt
- Bring the mixture to a boil, stirring occasionally, then immediately remove it from heat and carefully pour it into the jar. Add the lid, turning to close it tightly.
- Set the jar aside and let it cool completely, at room temperature.
- Refrigerate for at least 12 hours before serving.
Notes
- Make sure the eggs and garlic both stay submerged in the vinegar mixture.
- These taste best after they have had about 2 weeks to sit in the brine.
- The eggs need to stay refrigerated. Do not store them at room temperature.
Nutrition
Calories: 100kcal | Carbohydrates: 5g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 355mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg