Best Pickled Eggs Recipe
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5
21 reviews
Excellent
Best Pickled Eggs Recipe
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Pickled Eggs are so easy to make - it takes just 10 minutes! They are preserved in a tangy mixture of different flavors, like beet, dill, or lemon rosemary.
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Ingredients
Pickled Eggs with Beets:
- 6 egg peeled, hardboiled
- 1 beets in liquid, canned
- 3/4 cup cider vinegar
- 1 1/4 cups water
- 1 cup white sugar
- 6 cloves garlic whole
- 1/8 teaspoon black peppercorns whole, or red peppercorns
- Pinch salt
Rosemary Garlic Pickled Eggs:
- 6 egg peeled, hardboiled
- 3/4 cup cider vinegar
- 1 1/4 cups water
- 1 cup white sugar
- 6 cloves garlic whole
- lemon peel from 1 lemon
- 5 prigs rosemary
- 1/8 teaspoon black peppercorns whole, or red peppercorns
- Pinch salt
Dill Pickled Eggs and Veggies:
- 6 egg peeled, hardboiled
- 3/4 cup cider vinegar
- 1 1/4 cups water
- 1 cup white sugar
- 4 cloves garlic whole
- 6 carrot rounds
- 6 zucchini rounds
- 5 prigs dill fresh
- 1/8 teaspoon black peppercorns sprigs, or red peppercorns
- Pinch salt
Instructions
Pickled Eggs with Beets:
- Drain beets, reserving 1 cup juice.
- Place some beets, garlic cloves, peppercorns, salt, and six eggs in a 2-qt—glass jar.
- In a small saucepan, add sugar, water, vinegar, and reserved beet juice and bring to a boil. Simmer for 1-2 minutes and pour the hot liquid over beets and eggs, let it fully cool.
- Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.
Rosemary Garlic Pickled Eggs:
- In a small saucepan, add sugar, water, and vinegar and bring to a boil. Simmer for 1-2 minutes.
- Place eggs and the rest of the ingredients in a 2-qt—glass jar.
- Pour the hot liquid over the eggs and let them fully cool.
- Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.
Dill Pickled Eggs and Veggies:
- In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.
- Place eggs and the rest of the ingredients in a 2-qt—glass jar.
- Pour the hot liquid over the eggs and let them fully cool.
- Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
186mg
(62%)
Sodium
63mg
(3%)
Potassium
84mg
(2%)
Sugar
33g
(66%)
Vitamin A
260IU
(5%)
Calcium
27mg
(3%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 6eggs
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 186mg | 62% |
| Sodium | 63mg | 3% |
| Potassium | 84mg | 2% |
| Sugar | 33g | 66% |
| Vitamin A | 260IU | 5% |
| Calcium | 27mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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