Pickled Eggs

• 6 cups water
• 1/2 cup white vinegar
• 1 tablespoon pickling spice
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 4 cloves garlic, peeled and smashed
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 8 large hard-boiled eggs, peeled

Steps

1. 1 In a medium saucepan, combine water, vinegar, pickling spice, peppercorns, mustard seeds, garlic, sugar, and salt.
2. 2 Bring to a boil, then reduce heat and simmer for 5 minutes.
3. 3 Remove from heat and let cool slightly.
4. 4 Carefully place the peeled hard-boiled eggs into a sterilized jar.
5. 5 Pour the hot pickling liquid over the eggs, ensuring they are fully submerged.
6. 6 Let cool to room temperature, then refrigerate for at least 24 hours before serving.
7. 7 Store in the refrigerator.

Equipment

• Medium saucepan
• Sterilized jar with lid

Variations

• Add a few slices of hot chili pepper for a spicy kick.
• Incorporate fresh dill for a tangy twist.

Substitutions

• If pickling spice isn't available, use a mix of cinnamon, allspice, and cloves.

Pairings

• Crackers and cheese
• Cold beer

Nutrition

Tips

• For best flavor, let the eggs pickle for 2-3 days.
• Use fresh eggs for easier peeling after boiling.

Storage

Store in an airtight jar in the refrigerator for up to 2 weeks.

Freezing: Not recommended for freezing.

Serving Suggestions

• Serve with crackers and cheese for a unique appetizer.
• Pair with a cold beer for a classic snack combo.

FAQ