These classic American pickled eggs are a tangy and delicious treat that can be enjoyed as a snack or as a topping for salads and sandwiches. Made with hard-boiled eggs and a flavorful brine of vinegar, spices, and herbs, these pickled eggs have a unique and addictive flavor. They are easy to make and can be stored in the refrigerator for several weeks. Serve them as an appetizer at your next gathering or enjoy them as a tasty and protein-packed snack.
Ingredients
- 12 large eggs
- 2 cups white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon dill seeds
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 medium red onion, thinly sliced
Directions
- Place the eggs in a large pot and cover with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let simmer for 10 minutes.
- While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and water.
- Using a slotted spoon, transfer the cooked eggs to the ice bath and let them cool completely.
- In a medium saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, black peppercorns, coriander seeds, dill seeds, garlic, bay leaves, and red onion slices. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.
- Reduce the heat to low and let the brine simmer for 5 minutes.
- Peel the cooled eggs and carefully place them in a clean and sterilized glass jar.
- Pour the hot brine over the eggs, making sure they are completely submerged. Allow the jar to cool to room temperature before sealing it with a lid.
- Refrigerate the pickled eggs for at least 48 hours before serving to allow the flavors to develop. They will keep in the refrigerator for up to 3 weeks.
- To serve, remove the pickled eggs from the brine and slice them in half. Enjoy them as a snack or use them as a topping for salads and sandwiches.
