Description
Classic pickled eggs soaked in a tangy and slightly sweet vinegar brine infused with garlic, fresh dill, bay leaves, and aromatic spices. Perfect as a flavorful snack or addition to salads and sandwiches.
Ingredients
Scale
Eggs
- 12 large hard-boiled eggs (peeled)
Brine
- 3 cups white vinegar
- 1 medium onion (sliced)
- â…“ cup sugar
- 1 clove garlic (smashed)
- 2 bay leaves
- 2 sprigs fresh dill
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- 1 cup cold water
Instructions
- Prepare the eggs: Place the peeled hard-boiled eggs in a large jar, setting them aside while you prepare the brine.
- Make the brine: In a small saucepan, combine the white vinegar, sliced onion, sugar, smashed garlic, bay leaves, fresh dill, salt, black peppercorns, and yellow mustard seeds. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes to allow the flavors to meld.
- Cool the brine: Remove the saucepan from heat and stir in the cold water to slightly cool the brine. Let it cool further for 5 to 10 minutes.
- Combine and refrigerate: Pour the cooled brine over the eggs in the jar, ensuring they are fully submerged. Seal the jar and refrigerate for at least 2 days before consuming to develop the pickled flavor.
Notes
- For best flavor, allow the eggs to pickle for 3–5 days.
- You can customize the spices by adding chili flakes for heat or coriander seeds for extra aroma.
- Use fresh hard-boiled eggs peeled carefully to avoid damage to the eggs.
- Store pickled eggs in the refrigerator and consume within 2-3 weeks.
- Adjust sugar and salt levels to taste if desired.
