This time of the year, we get covered up in fresh eggs. This is a good thing! I definitely will not complain. But, with all these eggs, I have to find several different ways to preserve them. I water glass most of them and freeze quite a bit, but, sometimes, I take several and make a batch of this easy pickled egg recipe!
There is nothing quite like a pickled egg. They are so tangy and satisfying. I like to keep a batch going in the fridge all summer long as a quick side dish to a meal.
I remember when I was growing up, picked eggs seemed yucky to me, ha ha. Now, I can eat 2 at a meal no problem! Honestly, during the summer months, pickled eggs are a go to snack or side dish for me.
When I think of preserving eggs, I generally think of water glassing. However, pickling is also a great way to preserve them. They will last for a long time in the fridge and just keep tasting better and better as time goes by.
The process of pickling eggs is quite simple. You only really need to submerge boiled eggs in a vinegar/salt solution. This solution acts as a preservative for the eggs.
There are many variations of pickled eggs. It is almost overwhelming if you search for a pickled egg recipe. But, in all actuality, it’s really a simple process.
The vinegar solution is called a brine. For my recipe, I prefer to use a combination of white vinegar, apple cider vinegar, and water, as well as salt.
You can use straight white vinegar or straight apple cider vinegar, however, I find the best flavor comes from a combination. I prefer to use some water, but, you don’t have to.
The first step in this process and to boil some eggs. Once they are done, submerge them in cold water for at least 5 minutes.
Gather a clean/sterilized half gallon jar and lid.
Peel the eggs. I usually do a dozen at a time. Place the peeled eggs in the jar.
Next, it’s time to prepare the brine.
In a pot, add the water, vinegar, and salt. Stir well. Bring to a boil then lower the temperature to a simmer for 2-3 minutes.
After it has simmered it’s time to pour it over the eggs. Optionally, you can add peppercorns and red pepper flakes to the eggs before pouring the brine over the eggs.
Pour the brine over the eggs making sure they are fully submerged. Place a lid on the jar.
Allow the eggs to cool to room temperature.
After they have completely cooled, move them to the fridge.
Allow them to pickle for at least 7 days before eating.
This time allows the flavor to fully develop.
Store in the fridge for 3-4 months.
I hope you will give these a try!
See you soon!
Easy Pickled Eggs
- 1 Pot
- 1 Half Gallon Jar
- 12 boiled and peeled eggs
- 1 cup filtered water
- 1 cup apple cider vinegar
- 2 cups white distilled vinegar
- 1 tbsp salt
- 1 tbsp peppercorns (optional)
- 1 tsp red pepper flakes (optional)
- Boil and peel a dozen eggs.
- Add the peeled eggs to a clean/sterilized half gallon jar.
- Prepare brine by add the water and vinegars as well as the salt to a pot.
- Bring to a boil, reduce heat and simmer for 2-3 minutes.
- Before pouring over eggs, add the optional peppercorns and red pepper flakes.
- Pour brine over eggs. Place lid on jar.
- Allow to cool completely to room temperature.
- Move to the fridge for at least 7 days before eating to allow the flavor to fully develop.
- Store in the fridge for 3-4 months.