The Best Pickled Eggs Recipe

Use up spring’s abundance by making pickled eggs. They make a delicious snack, addition to a salad, or packed as part of your lunch.

pickled eggs
We like to add a pinch of salt and ground black pepper to our eggs.

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What You Need:

Eggs: Use pasture raised if you can. Not only are they healthier but they have a much better flavor. You will need several dozen.

Apple Cider Vinegar: Apple Cider Vinegar gives the eggs an acidic zing that is very delicious.

Mustard Seed: you can buy mustard seed here or here.

Sea Salt: I use Himalayan pink sea salt to avoid added iodine and anti-caking agents put into table salt.

Honey: Honey is used to balance the acidity of the brine, but you can omit this if you desire. Keep in mind it will be very tart if you do.

Garlic: 4 fresh garlic cloves, peeled

pickled eggs

How to Make Pickled Eggs

Today we are going to make a large batch of pickled eggs because it’s spring, the chickens are working overtime, and pickled eggs will store for several months in the fridge so, it is nice to get it all done at one time.

First, steam your eggs and peel them. (Steaming eggs are the best method to perfect hard cooked eggs. Read my post how to steam eggs to find out how).

Next place the eggs in a glass container. Use either two half gallon glass jars or a gallon glass jar.

Make the Brine

The recipe for the brine will make enough for one gallon of eggs or two half gallon jars.

In a saucepan pour in the apple cider vinegar, water, sea salt and honey. Turn on the heat to medium low to warm the mixture, melt the honey, and somewhat dissolve the sea salt.

And then turn off the heat and cool the brine.

Next pour the brine into the jar to cover the eggs. To keep the eggs submerged use a weight such as a fermenting glass weight.

Finally, screw on the lid and place it in the refrigerator.

Wait one to two weeks before eating for the eggs to have full flavor.

Storage

Store the eggs in the refrigerator for up to 3 months.

That’s it! Enjoy!

pickled eggs

The Best Pickled Eggs

www.mynaturallysweetenedlife.com
Perfect for a quick snack
Prep Time 15 mins
Total Time 14 d
Servings 48 eggs

Ingredients
  

  • 48 steamed hard cooked eggs.

Brine

  • 2 1/2 cups raw apple cider vinegar
  • 1 1/2 cups water
  • 2 tbsp sea salt
  • 1/2 cup honey
  • 4 garlic cloves
  • 2 tbsp mustard seed

Instructions
 

  • Start with 48 steamed hard cooked eggs that have been peeled.
    Place them in a glass container. Use either half gallon glass jars or gallon glass jars.
    In a saucepan pour in the apple cider vinegar, water, sea salt and honey. Turn on the heat to medium low to warm the mixture, melt the honey, and dissolve the sea salt.
    Turn off the heat and cool the brine.
    Pour the brine into the jar on top of the eggs. The brine should cover the eggs completely.
    Use a weight to keep the eggs submerged under the brine. (example: glass ferment weight).
    Screw on the lid and place in the refrigerator.
    Wait one to two weeks for the eggs to have full flavor.

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