Unleash the Nostalgia With This Old-fashioned Pickled Eggs Recipe

Eggs are great and everybody knows it. They are accessible, full of nutritional value, and extremely versatile, which means there are other ways to enjoy them besides your classic omelet. One of them is this old-fashioned pickled eggs recipe. This is not only a truly delicious snack, but it is also one of the healthy ones. These pickled eggs are full of protein, and as a bonus, they are perfectly keto friendly! Follow this old-fashioned pickled eggs recipe and store them for months, to enjoy whenever you want. Cravings at night? Just pick up the jar and pick an egg. In need of a pre-workout snack? Have a mouthful of pickled eggs and make sure you brush your teeth before heading to the gym.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Old-fashioned Pickled Eggs Recipe
• Comments

Ingredients

• Hard-boiled eggs — 12 pcs., medium or 10 large.
• White vinegar — 3 ½ cups.
• Salt — 1 tbsp.
• White sugar — ⅓ cup.
• Pickling spice — 1 tbsp.
• Bay leaf — 1 pc., large.
• Garlic — 2 cloves, crushed.

Instructions

1. Hard boil the eggs.

2. Put them on ice and let the eggs cool for a while. Then, peel them.

3. Place the peeled eggs in a mason jar.

4. In a saucepan, mix together white vinegar, sugar, pickling spice, and salt.

5. Bring to a boil.

6. Once the sugar is dissolved, add garlic and bay leaf.

7. Pour the now-ready brine over the eggs, into the mason jar.

8. Give your pickled eggs one week to marinate in the fridge.

Substitutions

• Apple cider vinegar — Apple cider vinegar is a great substitute for white vinegar. Although the former has a bolder and stronger taste, it’s also more layered. Use the same amount as white vinegar.

• No pickling spices? — You can easily replace it by using organic mustard seed (yellow and brown), black peppercorns, ginger root, and chili flakes. Just combine this in the saucepan with the rest of the ingredients, and you’ll have a brine as good, if not better, in no time.

Variations

• Pink — When it comes to this old-fashioned pickled eggs recipe, there is more than one way to go with it. For a much more colorful look, use red onions, beet, or beet juice in your brine. This would result in your pickled eggs turning pink, with a change in taste.

Equipment

• Measuring spoons and cups.

• Saucepan.

• Mason jar.

Storage

• Store in an airtight mason jar for up to 3-4 months. Do not leave the pickled eggs at room temperature. If you notice any strange colors or odors, it’s probably time to say goodbye to your pickled eggs.

Tips

• Eggs — Fresh eggs might give you a hard time when peeling. If you have some eggs that have been waiting in your kitchen, use them instead of using fresh ones.

• Mason jar — Make sure you have a clean mason jar. Wash with warm water and soap.

• Short on time? — You can always hard boil, peel, and store the eggs beforehand if you’re short on time. You will only be left with preparing the brine, which would drastically shorten the prep time for this old-fashioned pickled eggs recipe.