Easy Pickled Eggs (No Canning Required)
User Reviews
5
Easy Pickled Eggs (No Canning Required)
Description
Easy Pickled Eggs involve simmering a brine made from white vinegar, water, white sugar, salt, bay leaf, sliced onion, and pickling spices, which infuses a balanced combination of sour, sweet, and aromatic flavors. This hot brine is poured over peeled hard-boiled eggs and layered with fresh dill and garlic in a jar. The onions are softened from cooking, adding a mildly sweet crunch alongside the herbs and spices. The eggs marinate in the refrigerator for at least 3 to 4 days, with one week being preferable to develop full pickled flavor. The result is an acidic, flavorful egg with firm white and creamy yolk contrasting the crisp onions and herby pickling notes. These eggs make a traditional snack, can be added to salads, or served alongside sandwiches. They keep refrigerated for several weeks.
Cooked or canned sliced beets may also be added for color and flavor by substituting beet juice for water in the brine. The amount of sugar can be adjusted to taste.
Ingredients
- 12 large egg peeled and cooled, hard boiled
- 2 to 3 prigs dill fresh
- 1 clove garlic
Brine
- 1 large white onion thinly sliced
- 3 cups white vinegar
- 1 cup water
- ⅓ cup granulated sugar
- 1 teaspoon salt coarse
- 1 bay leaf
- 4 teaspoons pickling spices
Instructions
- 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).
Notes
- Adding cooked or canned sliced beets to the jar adds color and a subtle flavor; if using canned beets, use beet juice in place of water for the brine.
- The sugar amount in the brine can be adjusted to make the pickling sweeter or more tart according to preference.
- These pickled eggs can be stored in a 1-quart jar or divided among smaller jars if needed.
- They keep for several weeks in the refrigerator and onions can be saved for use on salads or sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12eggs
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 82 | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 187mg | 62% |
| Sodium | 63mg | 3% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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