Pickled Eggs Recipe

Name: Pickled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 1/4 cups distilled white vinegar; Kosher salt; 1 tablespoon coriander seeds; 1 tablespoon yellow mustard seeds; 1 tablespoon sugar; 1/2 small yellow or white onion, halved and thinly sliced; 1/2 to 1 Fresno or other hot red chile, thinly sliced; 12 hard-boiled eggs, peeled; Tips from 9 inner celery ribs; 6 sprigs dill

Servings: persons

2 1/4 cups distilled white vinegar
Kosher salt
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1 tablespoon sugar
1/2 small yellow or white onion, halved and thinly sliced
1/2 to 1 Fresno or other hot red chile, thinly sliced
12 hard-boiled eggs, peeled
Tips from 9 inner celery ribs
6 sprigs dill

1
Special equipment: 3 glass pint jars with lids
2
Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar.
3
Reduce the heat, cover and let the brine simmer for 5 minutes.
4
Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick.
5
Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them.
6
Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top.
7
Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving.
8
To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top.
9
(The eggs will keep, covered by liquid and refrigerated, for up to 5 days.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 cups distilled white vinegar, Kosher salt, 1 tablespoon coriander seeds, 1 tablespoon yellow mustard seeds, and more.

Yes, Pickled Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Eggs

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