Pickled Eggs

Name: Pickled Eggs
Cuisine: American
Ingredients: 12 to 18 eggs boiled eggs; 1.5 cups white vinegar; 0.5 cup beet juice; 2 tablespoons sugar; 2 teaspoons salt; 1 head onion; 1 head garlic; 1 teaspoon peppercorn; 1 teaspoon celery seed; 1 teaspoon coriander seed; 1 teaspoon dill seed; 1 teaspoon mustard seed; 2 bay leaves

Serves 1

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Pickled Eggs

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Serves 1

Directions

1Peel the boiled eggs, approximately 12 to 18 eggs per half-gallon jar.
2Add 1.5 cups of white vinegar to a saucepan.
3Add 0.5 cup of beet juice to the saucepan (or water if not using beet juice).
4Add 2 tablespoons of sugar to the saucepan to balance the acidity.
5Add 2 teaspoons of salt to the saucepan.
6Heat the mixture over a stove until everything is dissolved.
7Slice the onion and peel the garlic.
8Layer eggs, sliced onion, and garlic cloves into a mason jar.
9Add 1 teaspoon each of peppercorn, celery seed, coriander seed, dill seed, and mustard seed to the jar.
10Add a couple of bay leaves to the jar.
11Continue layering eggs and onions until the jar is full.
12Pour the hot pickling brine over the eggs and vegetables in the jar.
13Seal the jar tightly with a lid.
14Shake the jar to distribute the spices and brine evenly.
15Refrigerate for at least 24 hours before eating, preferably 5 to 7 days for the best flavor.

Ingredients

12 to 18 eggs boiled eggs
1.5 cups white vinegar
0.5 cup beet juice
2 tablespoons sugar
2 teaspoons salt
1 head onion
1 head garlic
1 teaspoon peppercorn
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon dill seed
1 teaspoon mustard seed
2 bay leaves

Equipment

bowlsaucepanstovecutting boardknifemason jarfunnel

Tips

For darker pickled eggs, add more beet juice or actual beets to the pickling brine.
The longer you wait to eat the pickled eggs, the better, with an ideal sweet spot of about 5-7 days.

Pickled Eggs

Serves 1

tiktok.com

Pickled Eggs

tiktok.com

Serves 1

Directions

1Peel the boiled eggs, approximately 12 to 18 eggs per half-gallon jar.
2Add 1.5 cups of white vinegar to a saucepan.
3Add 0.5 cup of beet juice to the saucepan (or water if not using beet juice).
4Add 2 tablespoons of sugar to the saucepan to balance the acidity.
5Add 2 teaspoons of salt to the saucepan.
6Heat the mixture over a stove until everything is dissolved.
7Slice the onion and peel the garlic.
8Layer eggs, sliced onion, and garlic cloves into a mason jar.
9Add 1 teaspoon each of peppercorn, celery seed, coriander seed, dill seed, and mustard seed to the jar.
10Add a couple of bay leaves to the jar.
11Continue layering eggs and onions until the jar is full.
12Pour the hot pickling brine over the eggs and vegetables in the jar.
13Seal the jar tightly with a lid.
14Shake the jar to distribute the spices and brine evenly.
15Refrigerate for at least 24 hours before eating, preferably 5 to 7 days for the best flavor.

Ingredients

12 to 18 eggs boiled eggs
1.5 cups white vinegar
0.5 cup beet juice
2 tablespoons sugar
2 teaspoons salt
1 head onion
1 head garlic
1 teaspoon peppercorn
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon dill seed
1 teaspoon mustard seed
2 bay leaves

Equipment

bowlsaucepanstovecutting boardknifemason jarfunnel

Tips

For darker pickled eggs, add more beet juice or actual beets to the pickling brine.
The longer you wait to eat the pickled eggs, the better, with an ideal sweet spot of about 5-7 days.