Pickled eggs are a tangy, vibrant treat that marries creamy yolks with a zesty, spiced brine for a flavor explosion. With just 15 minutes of prep and a quick 20-minute cook time, this recipe is surprisingly simple yet yields a snack that’s both bold and satisfying. The eggs soak up the brine’s aromatic spices, creating a perfect balance of sharpness and richness that’s irresistible.
After two days of chilling, the eggs develop a firm yet tender texture, with a tangy bite that’s both refreshing and indulgent. Whether enjoyed as a snack, salad topper, or charcuterie board star, these pickled eggs bring a burst of flavor and a pop of color to any table. It’s a timeless recipe that’s as fun to make as it is to eat!
What You’ll Need for Pickled Eggs?
- 2 cups water (divided)
- 1 medium red or yellow beet, peeled and diced (for vibrant color; optional for yellow eggs)
- 1 cup apple cider vinegar (white vinegar works too)
- ⅓ cup sugar (adjust to taste)
- 2 teaspoons sea salt, plus more for sprinkling
- 6 hard-boiled eggs, peeled
- Turmeric, optional (for yellow eggs; a pinch adds bright color)
- Freshly ground black pepper, for serving
How to Make Pickled Eggs?
- Cook the beet: In a small pot, combine 1 cup water and the diced beet. Bring to a simmer and cook for 20 minutes, or until the beet is fork-tender.
- Make the brine: Add the remaining 1 cup water, apple cider vinegar, sugar, and salt to the pot. Simmer for 1 minute, or until the sugar dissolves. Remove from heat and let the brine cool to room temperature.
- Prepare the jar: Transfer the brine to a large jar, 2 medium jars, or a glass bowl. If making yellow eggs, stir in a pinch of turmeric for color.
- Add the eggs: Place the peeled eggs in the brine, ensuring they are fully submerged. If needed, top off with an additional 1-2 tablespoons water.
- Chill: Cover and refrigerate for at least 2-3 days for the best flavor and color. Store in the fridge for up to 1 week.
- Serve: Slice the eggs in half and season with pinches of salt and freshly ground black pepper.
Creative Serving Suggestions
Pickled eggs are a versatile snack or appetizer! Serve them sliced in half on a charcuterie board with cheeses, cured meats, and crackers. For a hearty meal, chop them into salads or grain bowls for a tangy twist. They also make a unique garnish for Bloody Marys or a flavorful addition to deviled eggs.
Storage Tips for Maximum Freshness
Store your pickled eggs in an airtight jar or container in the fridge for up to 1 week. Make sure the eggs are fully submerged in the brine to maintain their flavor and color. If the brine level drops, top it off with a splash of water or vinegar to keep the eggs covered.
Fun Recipe Variations
Experiment with different flavors by swapping the beet for other vegetables like sliced jalapeños for a spicy kick or shredded carrots for a milder taste. You can also use white vinegar or rice vinegar instead of apple cider vinegar for a different tang. Add spices like mustard seeds, garlic cloves, or bay leaves to the brine for extra depth.
Time-Saving Tips for Busy Cooks
To save time, prepare the brine a day ahead and let it cool in the fridge overnight. Use pre-cooked, peeled hard-boiled eggs (available at some grocery stores) to skip the boiling step. If you’re in a hurry, you can enjoy the eggs after just 24 hours of pickling, though the flavor will deepen over time.
Common Questions Answered
Can I reuse the brine? It’s best to make fresh brine for each batch to avoid contamination. Why are my eggs rubbery? Overcooking the eggs before pickling can cause this—aim for a firm but tender yolk. Can I pickle more eggs at once? Absolutely! Just double the brine ingredients and use a larger jar to ensure the eggs are fully submerged.
Pickled Eggs
Ingredients
- 2 cups water
- 1 medium red or yellow beet, peeled and diced
- 1 cup apple cider vinegar
- ⅓ cup sugar
- 2 teaspoons sea salt, plus more for sprinkling
- 6 hard boiled eggs, peeled
- Turmeric, optional, for yellow eggs
- Freshly ground black pepper
Instructions
- Combine 1 cup of the water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender.
- Add the remaining 1 cup water, the vinegar, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature.
- Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl. If you’re making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color.
- Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight.
- The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them. Store in the fridge for up to 1 week.
- When you’re ready to eat, slice in half and season with pinches of salt and pepper.