Description
Pioneer Woman’s Pickled Eggs are hard-boiled eggs that are preserved in a tangy vinegar-based brine along with spices like mustard seeds, garlic, and peppercorns. The eggs absorb the flavors of the brine over time, resulting in a savory and slightly tangy snack that can be enjoyed on its own or used in various dishes. These eggs are easy to make and can be stored in the refrigerator for several weeks.
Ingredients
Scale
- 12 large eggs
- 2 cups of white vinegar
- 1 cup of water
- 1/2 cup of sugar
- 1 tablespoon of salt
- 1 teaspoon of mustard seeds
- 1 teaspoon of black peppercorns
- 2 cloves of garlic, peeled and sliced
- 1 small onion, thinly sliced (optional)
- 1–2 bay leaves
- 1 teaspoon of red pepper flakes (optional, for heat)
Instructions
Prepare the Eggs:
- Boil the Eggs: Place the eggs in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer the eggs for 9-12 minutes, depending on your preferred level of doneness.
- Cool the Eggs: Once the eggs are cooked, use a slotted spoon to transfer them to a bowl of ice water. Let the eggs cool for 5-10 minutes, then peel them.
Prepare the Brine:
- Make the Brine: In a medium mixing bowl, combine the white vinegar, water, sugar, salt, mustard seeds, black peppercorns, garlic, onion (if using), bay leaves, and red pepper flakes (if using). Whisk until the sugar and salt are completely dissolved.
- Heat the Brine: Pour the brine into a saucepan and bring it to a boil over medium heat. Once boiling, remove the saucepan from the heat and let the brine cool slightly.
Pickle the Eggs:
- Assemble the Pickled Eggs: Place the peeled eggs into a Mason jar or glass container. Pour the warm brine over the eggs, ensuring they are fully submerged. You can add additional spices or herbs if desired.
- Marinate the Eggs: Seal the jar with a lid and let the eggs sit at room temperature for about 1 hour. After that, refrigerate the eggs for at least 24 hours before eating. For the best flavor, let the eggs marinate in the brine for 3-5 days.
- Serve: Once the pickled eggs are ready, enjoy them as a snack, slice them onto salads, or add them to sandwiches. Store any leftover eggs in the refrigerator for up to 2-3 weeks.