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Pickled Eggs
Pickled Eggs
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Try these quick and beautiful pickled egg recipes for a delicious snack.
Ingredients:
  • Beet pickled eggs with cardamom and anise
  • 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*
  • 1 cup beet juice*
  • 1 cup apple cider vinegar
  • 1/4 onion, sliced
  • 1/3 cup granulated sugar
  • 3 cardamom pods
  • 1 star anise
  • 6 hard cooked eggs**, peeled
  • Curried pickled eggs
  • 1 cup cider vinegar
  • 3/4 cup water
  • 3/4 cup white granulated sugar
  • 1 teaspoon mustard seeds (yellow or brown)
  • 1 Tbsp yellow curry powder
  • Jalapeno pickled eggs
  • 3/4 cup cider vinegar
  • 1/2 cup plus 1 Tbsp white granulated sugar
  • 6 cloves
  • 2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1/2 teaspoon dry oregano
  • 1 garlic clove, peeled
  • Tarragon pickled eggs
  • 2 sprigs fresh tarragon
  • 1 teaspoon mustard seeds
  • 1 teaspoon herbs de provence
Instructions:
  • Peel the eggs and neatly layer them at the bottom of a fresh, quart-sized glass jar.
  • For the pickling liquid, combine vinegar, water (or beet juice), onion (and optional jalapeño and/or garlic), sugar, and spices in a saucepan. Boil uncovered until sugar dissolves and onions are translucent, about 5 minutes. Cool slightly before using.
  • Cover the eggs in the jar with the vinegar onion mixture ensuring they are completely submerged. For beet pickled eggs, add some or all of the cooked beets to the jar for color. Seal the jar and refrigerate for up to 1 month. Eggs will be ready to enjoy after a few days - the longer they sit, the more flavor they'll absorb. Share your feedback on this recipe by leaving a rating and review!

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