Design Your Own Pickled Eggs
A basic recipe for pickled eggs for you to experiment with creating the perfect-for-you batch of this savory delicacy.
- 12 eggs
- 3 cups vinegar Any type of vinegar will do. Experiment to find what you like best.
- 1 cup water
- 1 tsp salt Table salt, sea salt, pink salt. Whatever you have on hand is just fine
- ⅓ cup sugar Raw sugar, cane sugar, beet sugar, etc. Again, what you have on hand is fine.
- various spices and seasonings Garlic, peppercorn, and pickling spice are common, but feel free to experiment with these in each batch you make. Turmeric lends a lovely flavor and color, for example.
- beets, red cabbage, or red onions (optional) One or all of these will add color to your pickled eggs, but will also add flavor.
Put vinegar, water, salt, and sugar in a non-aluminum saucepan. (The vinegar reacts to aluminum and isn't so great.) Add your spices. (If you're using garlic, dill, or turmeric, leave those out of the pan.)
Bring to a boil.
Reduce heat. Turn it way down. You want a gentle simmer for five minutes.
Remove from heat and let cool for about 15-20 minutes.
Stuff your eggs in a jar(s). Add garlic, dill, or turmeric if you're using them.
Pour your brine mixture (vinegar, water, salt, spices) to the jar and cap tightly.
Stick in the fridge and let sit for 2-4 weeks.
Will keep for about 3-4 months without pressure canning. Longer with pressure canning.