These pickled eggs with garlic are a yummy, savory snack. They require only a few ingredients and use an easy no-canning method. I included instructions and tips for boiling and peeling the eggs as well.
They are commonly served in pubs and taverns but I love to have them on hand at home. I make these almost every week for my family; we go through a lot of pickled eggs! The taste and texture is perfect.
Besides eating them as a snack I also like to use them as an appetizer and serve them sliced on charcuterie boards with my homemade pickled sausage when having guests over.
Check out more of my sweet and savory snack recipes.
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🥚Ingredients
- large eggs - They can be brown, white, farm eggs or store-bought...whatever you have on hand. A whole carton of large eggs should fit into a 1 quart jar.
- garlic - Peeled and slightly crushed. Garlic enhances the flavor of the pickled eggs and I like eating them out of the jar but you can leave it out if you don't like the taste.
- bay leaves - Bay leaves add more depth of flavor and are actually natural preservatives.
- white vinegar - For a simple variation you can replace some of the white vinegar with balsamic vinegar or apple cider vinegar to give the eggs some color and slightly different flavor.
- sugar - I use a touch of white granulated sugar for better flavor but don't worry; it's not noticeably sweet.
- pickling salt - Not to be confused with pickling spice.
*Check recipe card for ingredient amounts.
📝How to Make Pickled Eggs
Step 1. Place the eggs in a saucepan. Add just enough water to the pot to cover the eggs by an inch.
Step 2. Bring the water to a boil. Once boiling, cover with a lid and remove from heat. Let sit for 12-15 minutes, until hard-boiled.
Step 3. Drain the eggs and transfer them to a bowl of ice and water. Let them chill for at least 15 minutes.
Step 4. Shell the eggs.
Step 5. Add the garlic cloves, bay leaves and eggs to a sterilized 1 quart jar.
Step 6. Add the vinegar, sugar and salt to a saucepan and bring to a boil. Stir until the sugar and salt is dissolved.
Step 7. Remove from heat and ladle the liquid into the jar over the eggs, making sure they are completely covered.
Step 8. Let cool for 30 minutes to 1 hour.
Step 9. Seal the jar and transfer it to the refrigerator. Let them sit in the refrigerator for at least 24 hours before eating. The pickled eggs must stay refrigerated for food safety purposes.
👩🏻🍳Joss' Tips
- For easier peeling of the egg shells, here are some tips:
- Older eggs are easier to peel than fresh eggs due to pH level.
- Don't skip the chilling in ice water step because this helps make eggs easier to peel by shocking them.
- Add a little baking soda or vinegar to the boiling water.
- I crack the eggs all over and roll them around a bit to loosen everything. Then, I start at the bottom of the egg and peel them in the water. The water can help release the membrane that is in between the egg and the shell.
- If you are pressed for time, you can buy pre-cooked/peeled eggs but keep in mind that it’s cheaper to make them from scratch and you can support local by purchasing farm eggs.
- For a spicy version, add 1 or 2 Thai red chili peppers to the jar or some red pepper flakes.
🌡️Storage
The pickled eggs must stay refrigerated for food safety purposes. They should be eaten within 3 to 4 months for best results.
❓Recipe FAQs
Let them sit in the refrigerator for at least 24 hours before eating so they can soak up the delicious vinegar flavor and tang. Wait longer for stronger flavor.
This could simply be due to the length of time the eggs are in the brine. The white part of the egg can also become rubbery from overcooking it.
A lack of refrigeration can cause botulism in pickled eggs, so always keep them in the fridge.
❤️More Egg Recipes You Will Love
If you tried this 🥚 Easy Pickled Eggs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Easy Pickled Eggs
Ingredients
- 12 large eggs
- 3 cloves garlic - peeled and slightly crushed
- 2 bay leaves
- 2 cups white vinegar
- 1 tablespoon sugar
- 2 teaspoons pickling salt
Instructions
- Place the eggs in a saucepan. Add just enough water to the pot to cover the eggs by an inch.12 large eggs
- Bring the water to a boil. Once boiling, cover with a lid and remove from heat. Let sit for 12 minutes, until hard-boiled.
- Drain the eggs and transfer them to a bowl of ice and water. Let them chill for 15 minutes.
- Add the garlic cloves and bay leaves to a sterilized 1 quart jar. Shell the eggs and place them in the jar.3 cloves garlic, 2 bay leaves
- Add the vinegar, sugar and salt to a saucepan and bring to a boil. Stir until the sugar and salt is dissolved.2 cups white vinegar, 1 tablespoon sugar, 2 teaspoons pickling salt
- Remove from heat and ladle the liquid into the jar over the eggs, making sure they are completely covered.
- Let cool for 30 minutes to 1 hour.
- Seal the jar and transfer it to the refrigerator. Let them sit in the refrigerator for at least 24 hours before eating. The pickled eggs must stay refrigerated for food safety purposes.
Equipment
Notes
- For a simple variation you can replace some of the white vinegar with balsamic vinegar or apple cider vinegar to give the eggs some color and slightly different flavor.
- If you are pressed for time, you can buy pre-cooked/peeled eggs but keep in mind that it’s cheaper to make them from scratch and you can support local by purchasing farm eggs.
- For a spicy version, add 1 or 2 Thai red chili peppers to the jar or some red pepper flakes.
- Let them sit in the refrigerator for at least 24 hours before eating so they can soak up the delicious vinegar flavor and tang. Wait longer for stronger flavor.
- The pickled eggs must stay refrigerated for food safety purposes. They should be eaten within 3 to 4 months for best results.
- Egg Peeling Tips:
- Older eggs are easier to peel than fresh eggs due to pH level.
- Don't skip the chilling in ice water step because this helps make eggs easier to peel by shocking them.
- Add a little baking soda or vinegar to the boiling water.
- I crack the eggs all over and roll them around a bit to loosen everything. Then, I start at the bottom of the egg and peel them in the water. The water can help release the membrane that is in between the egg and the shell.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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