Servings
Font
Back
How to Make Pickled Eggs
4.3 from 9 votes

How to Make Pickled Eggs

Tangy, protein-packed, and endlessly customizable, these pickled eggs are a global favorite and a nostalgic British classic.

Prep Time
10 mins
Cook Time
5 mins
Additional Time
7 d
Total Time
7 d 15 mins
Servings: 10
Calories: 89 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 1 cup water
  • 1 cup apple cider vinegar raw, unfiltered
  • 1 tablespoon sugar or honey
  • 1 tablespoon pickling spice
  • 1 teaspoon salt
  • 2 cloves garlic peeled
  • 2 bay leaves dried
  • 10 egg peeled, hard-boiled
  • 2 serrano chili seeds removed for a milder flavor

Instructions

    Cup of Yum
  1. In a small pot over medium heat, combine the water, vinegar, sugar, pickling spice, and salt. Bring to a gentle simmer (don't let it boil or the beneficial bacteria in the ACV will die) and stir until the sugar and salt dissolves.
  2. Add the garlic and bay leaves and remove from the heat.
  3. Fill a large, clean jar with the eggs.
  4. Slide in the serrano chilis, then pour in the pickling liquid, making sure the eggs are fully submerged. Store in the refrigerator for 1 week, then enjoy. The longer the eggs sit in the brine, the more flavorful they will be.

Nutrition Information

Calories 89kcal (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 336mg (14%) Potassium 93mg (2%) Fiber 0.2g (1%) Sugar 1g (2%) Vitamin A 276IU (6%) Vitamin C 1mg (1%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 89

% Daily Value*

Calories 89kcal 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 336mg 14%
Potassium 93mg 2%
Fiber 0.2g 1%
Sugar 1g 2%
Vitamin A 276IU 6%
Vitamin C 1mg 1%
Calcium 33mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.