Easy Pickled Eggs

Give your pantry staples a bold makeover with this simple recipe for Easy Pickled Eggs! Perfectly hard-boiled eggs are infused with a tangy brine made from distilled white vinegar, garlic, whole peppercorns, bay leaves, and a hint of spice from optional red pepper flakes. Ready in just 30 minutes of prep and cook time, these pickled eggs are great for snacking, adding to salads, or serving as a zesty appetizer. With their vibrant flavors and long shelf life in the fridge, this recipe is an effortless way to create a protein-packed, flavor-packed treat that only gets better with time.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 12

Ingredients

• 12 pieces large eggs
• 2 cups distilled white vinegar
• 1 cup water
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 pieces garlic cloves, peeled
• 1 teaspoon whole peppercorns
• 2 pieces bay leaves
• 0.5 teaspoon red pepper flakes (optional)

Directions

Step 1

Place the eggs in a large pot and cover with cold water. Bring the water to a boil, then reduce the heat to low and let simmer for 10 minutes.

Step 2

Remove the eggs from the hot water and immediately transfer them to a bowl of ice water to cool for 10 minutes.

Step 3

Once the eggs have cooled, gently peel them and set aside.

Step 4

In a medium saucepan, combine the vinegar, water, sugar, salt, garlic cloves, peppercorns, bay leaves, and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.

Step 5

Reduce the heat and let the brine simmer for 5 minutes. Remove from heat and let the brine cool slightly.

Step 6

Place the peeled eggs into a clean, sterilized jar or multiple smaller jars. Make sure the jars are large enough to hold the eggs without overcrowding.

Step 7

Pour the warm brine over the eggs, ensuring they are fully submerged. Distribute the garlic, peppercorns, and bay leaves evenly among the jars.

Step 8

Seal the jars tightly with lids and let them cool to room temperature. Once cooled, transfer the jars to the refrigerator.

Step 9

Allow the eggs to pickle for at least 3 days before eating for the best flavor. They can be stored in the refrigerator for up to 1 month.

Nutrition Facts

Serving size	1353.6 grams (1353.6g)

Amount per serving	% Daily Value*
Calories	1039

Total Fat 60.20g	77%
Saturated Fat 18.00g	90%
Polyunsaturated Fat 0.00g
Cholesterol 2232mg	744%
Sodium 3215mg	140%
Total Carbohydrate 41.60g	15%
Dietary Fiber 1.10g	4%
Total Sugars 25.20g
Protein 72.70g	145%

Vitamin D 480IU	2400%
Calcium 406mg	31%
Iron 13mg	73%
Potassium 930mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 29.1%

Carbs: 16.7%