Pickled Eggs
Easy Pickled Eggs are a delicious snack with the perfect balance of salty, sweet, and sour. This is a simple recipe with no canning required!
Servings: 12
Equipment
- 1 Quart Jar
Ingredients
- 3 cup White Vinegar
- 1 cup Water
- 1 tsp Canning & Pickling Salt you can use coarse salt
- 1 large Onion thinly sliced
- 1/3 cup Sugar
- 4 tsp Mixed Pickling Spice
- 1/4 tsp Red Pepper Flake optional
- 12 Hard Boiled Eggs peeled and cooled
- 1 tbsp Minced Garlic
- 2-3 sprigs Fresh Dill
Instructions
- Wash and thoroughly rinse a quart (32 oz) jar. Set aside.
- In a medium pan, add vinegar, water, salt, onion, sugar, pickling spice and, red pepper flake.
- Bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Remove from heat and allow to cool for 30 minutes.
- Add the garlic to the prepared jar.
- Add eggs to the jar intermixing with onions and dill sprigs.
- Pour liquid over eggs and seal jar.
- Refrigerate 1 week (3 days minimum) before eating.
- Refrigerate any remaining.
Notes
You can substitute apple cider vinegar for the white if you would like a stronger flavor.
These will last several weeks in the refrigerator.
These will last several weeks in the refrigerator.
Nutrition
Calories: 118kcal | Carbohydrates: 8g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 260mg | Potassium: 91mg | Fiber: 1g | Sugar: 7g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg