Easy Pickled Eggs Recipe
These easy pickled eggs are tangy, flavorful, and perfect for snacking or topping your favorite meals.
Servings: 12 eggs
Ingredients
- 12 large eggs
- 1 ½ cups distilled white vinegar
- 1 cup water
- ½ cup sugar
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 2 cloves garlic, peeled and smashed
- 1 small onion, sliced
- 1 beet (optional, for color)
Instructions
- Place eggs in a large pot and cover with water. Bring to a boil, then turn off the heat and cover. Let sit for 10-12 minutes.
- Transfer eggs to an ice bath and let cool. Peel eggs once cooled.
- In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and onion. Add beet if using. Bring to a boil, then reduce to a simmer for 5 minutes. Remove from heat and cool slightly.
- Place peeled eggs in a large glass jar. Pour the brine over the eggs, making sure they are completely submerged.
- Seal the jar and refrigerate for at least 3 days before serving for best flavor.