Pickled Eggs

6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This will be good if you only want a few eggs. Cook time does not include chill time."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (377.6 g)
  • Calories 152.4
  • Total Fat - 5.4 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 557.5 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 3.9 g
  • Sugars - 9 g
  • Protein - 2.5 g
  • Calcium - 91.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.1 mg

Step 1

Get out a small saucepan. Bring the vinegar, water, sugar, and salt to a boil. Stir. Simmer for several minutes until the sugar and salt are dissolved.

Step 2

Stir again then set aside. Let it cool to room temperature.Mix together the garlic, shallot, peppercorns, mustard seeds, and red pepper flakes in a small bowl.

Step 3

Pour half the mixture into a quart mason jar. Add the cinnamon sticks, dill, and bay leaf.

Step 4

Place 3 of the eggs into the jar. Then add the remaining spice mixture. Add the last three eggs.

Step 5

Pour the sugar and salt mixture over the eggs. Make sure the eggs are covered. If you don't have enough liquid, you can add more vinegar to the jar. Make sure there is at least half inch of headroom at the top of the jar.

Step 6

Place the lid on and tighten it. Refrigerate the jar for 5 to 7 days before you eat them.

Tips & Variations


  • You will need a quart jar with a lid.

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