Pickled eggs – perhaps the most eggsotic thing I’ve pickled to date? But I’m not yoking when I tell you that this recipe shouldn’t be eggnored.
In all seriousness though, while these don’t make for the most appetizing photos, and your kitchen will definitely not smell its freshest in the process, these pickled eggs were actually really easy to make and I quite like them. Not sure my roommate would agree.
I made a spicy-ish version for this particular pickled egg recipe but you could sub 1 cup of liquid for beet juice (to create that magical pink color – so festive!), or use apple cider vinegar instead of white. I’m just eggstatic thinking of all the possibilities.
And that’s all, yolks.
Pickled Egg Recipe
Makes 1 quart
- 1 cup water
- 1 cup white vinegar
- 1 tbsp salt
- 1/4 cup sugar
- 1 tbsp peppercorns
- 1 tsp crushed red pepper
- 6 cloves garlic
- 12 hard-cooked eggs
- Cook the eggs – hard-boil, oven bake, however you do it. Personally, this was an excuse for me to try out the oven trick:
- Preheat oven to 325
- Place eggs (a dozen in this case) in muffin tin so they don’t move around
- Bake for 30 minutes
- Immediately transfer to ice bath to stop cooking process (I use tongs for this part so I’m not dumping precious eggs out of the muffin tin)
- Peel the most easily peel-able hard-cooked eggs of your life
- While eggs are cooling, bring the water, vinegar, salt and sugar to a boil until salt and sugar are fully dissolved.
- Add peppercorns, crushed red pepper and peeled garlic cloves to jar
- Peel the eggs – seriously, this will be so easy if you do the oven trick.
- Stuff eggs into jar – they should fit easily if you use an actual quart jar.
- Pour brine over egg-filled jar. Give them a good shake to disperse spices.
- Recommended use: this could be eaten after just a day in the fridge. But finish off within a week or so. They are, after all, eggs.