Pickled Eggs in Vinegar

Name: Pickled Eggs in Vinegar
Prep time: 15 min
Cook time: 10 min
Total time: 10095 min
Yield: 12 servings
Cuisine: Canadian
Ingredients: 12 large eggs (boiled and peeled); 2 cups white vinegar; 1 cup water; 1 tbsp sugar; 1 tbsp salt; 1 tsp mustard seeds; 1 tsp black peppercorns; 2 cloves garlic (peeled and smashed); 1 small onion (sliced)

10095 min 12 servings Easy

All Recipes

Pickled Eggs in Vinegar

Enjoy these tangy and flavourful pickled eggs, perfect for a quick snack or appetizer.

Prep

15 min

Cook

10 min

Total

10095 min

Servings

Difficulty

Easy

Pickled eggs are a classic snack that combines the creamy texture of boiled eggs with the tangy zing of vinegar. This simple yet satisfying dish has been enjoyed in various cultures for centuries, and it remains a popular choice for those looking for a quick and flavourful bite. The process of pickling not only enhances the taste but also extends the shelf life of the eggs, making them a convenient option for meal prep and on-the-go snacks. Whether you're a fan of savoury treats or looking to try something new, pickled eggs are a delightful addition to your culinary repertoire.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the brine

In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved.

Pro tip: Ensure all sugar is dissolved for a balanced flavour.

Add spices

Add the mustard seeds, peppercorns, garlic, and onion to the brine. Remove from heat and let it cool to room temperature.

Pro tip: Cooling prevents overcooking the eggs once combined.

Boil the eggs

Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10 minutes. Transfer to an ice bath to cool, then peel.

Pro tip: Use older eggs for easier peeling.

Pack the jar

Place the peeled eggs in a clean, sterilized jar. Pour the cooled brine over the eggs, ensuring they are fully submerged.

Pro tip: Use a jar with a tight-sealing lid to prevent leaks.

Seal and store

Seal the jar and refrigerate for at least one week before serving to allow the flavours to develop.

Pro tip: Label the jar with the date made for tracking.

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Tips & Tricks

<ul><li>Use fresh, high-quality eggs for the best texture and flavour.</li><li>Ensure the eggs are fully submerged in the vinegar solution to prevent spoilage.</li><li>Let the eggs marinate for at least a week for optimal flavour.</li></ul>

Serving Suggestions

Serve your pickled eggs as a tangy appetizer alongside cured meats and cheeses, or slice them up to add a burst of flavour to salads and sandwiches. Pair them with a crisp white wine or a light beer to complement their acidity. Pickled eggs can be made ahead and stored in the refrigerator for up to three months. Ensure they remain refrigerated and always use a clean utensil to extract them from the jar to maintain their quality.