[ad_1]
These Pickled Eggs are a delicious and healthy snack that everyone will enjoy!
With no canning required, this recipe contains just the right combination of sweet, sour, and salty.
Pickled eggs are a great on-the-go snack or add them to a charcuterie board along with pickled asparagus and spicy dill dip.
Contents
Ingredients for Pickled Eggs
- Eggs: You’ll want hard boiled eggs which can be done in an Instant Pot, on the stove, or in an air fryer. Peel the eggs and cool completely.
- Brine: The brine for this recipe is the perfect balance of sweet and sour. I use white vinegar but you can substitute apple cider vinegar if you’d prefer.
- Onion/Garlic: I add a little bit of onion and garlic to this recipe. Cooking the onion in the brine adds a little bit of extra flavor.
- Sugar: A little white sugar balances the vinegar.
- Spices: I love the addition of fresh dill to these eggs. Along with dill, you’ll need coarse salt, a bay leaf, and some pickling spices. If possible, choose pickling spices without cloves (or pick out cloves if you see them); cloves can discolor the eggs.
How to Make Pickled Eggs
This pickled eggs recipe is so simple, it doesn’t require canning or special equipment, just a very quick brine, a few slices of onion, and some boiled eggs.
- Boil eggs, peel, and cool completely.
- Prepare the brine by boiling on the stove for 2 minutes.
- Place the eggs in a jar and add the garlic, dill, and brine. Cool completely and refrigerate.
Holly’s Tips
- Hard boil the eggs using a pressure cooker or air fryer for perfect results every time.
- Choosing a pickling spice without cloves will help keep the brine from turning brown.
- You can substitute cider vinegar for the white vinegar.
- Using red onion or a few slices of cooked beets will make your eggs, pretty and pink!
- Add extra dill or even a few slices of peppers or jalapeno for a little bit of zip!
What to Do with Pickled Eggs
I love the look of homemade goods – they just look like they were made with love (and they always seem to be received with love too)! This homemade pickled egg recipe makes a great gift a hostess gift, simply tie a ribbon around the lid.
- Pickled Eggs are great as an appetizer, as a snack, or even chopped up and added to an egg salad sandwich!
- Pickled eggs are great as a snack with a cold beer.
- Add them to a charcuterie board, a salad, or sandwiches. They’re a great addition to potato salad too.
- Once your eggs are gone, be sure to keep the onions… they’re the most delicious addition to salads and sandwiches (I actually just love eating them right out of the jar)!
More Things to Pickle!
Did you make these Pickled Eggs? Be sure to leave a rating and a comment below!
Easy Pickled Eggs (No Canning Required)
Quick and easy to prepare, these pickled eggs don’t require any special equipment or canning and they come out perfectly every time!
-
In a medium saucepan, combine onion, white vinegar, water, sugar, salt, bay leaf, and pickling spices.
-
Bring the mixture to a boil, reduce to a simmer, and let simmer for 5 minutes. Remove from the heat and cool slightly.
-
Add a garlic clove to an empty glass jar, and place 3 hard-boiled eggs on top. Layer the eggs with some of the cooked onion slices and a sprig of fresh dill. Repeat this layering process until the jar is full.
-
Pour the pickling liquid over the eggs.
-
Close the jar and refrigerate for at least 3-4 days before eating (1 week is best).
- Cooked or canned sliced beets can be added to the eggs. If using canned beets, replace the water with the beet juice.
- You can add more or less sugar to taste.
- I use a 1 qt jar, if your jars are smaller, these eggs can be divided over several smaller jars.
- These will keep for weeks in the fridge. Enjoy the onions on salads or in sandwiches.
Serving: 1egg | Calories: 82 | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 63mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]