Pickled Eggs

These quick-pickled eggs are great on salad, sandwiches, or just for a quick snack. They are quick fridge pickles, so no canning necessary! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 5 minutes
Cook Time 25 minutes
Marinating Time 10 days
Total Time 10 days 30 minutes
Course Pantry Staple, Snack
Cuisine German
Servings 10
Calories 72 kcal

Equipment

  • Small Saucepan
  • 1-quart jar

Ingredients
  

  • 10 eggs* hard-boiled. Can fit 9-12 in the jar.
  • ½ cup water
  • 2 tsp sea salt or pickling salt
  • 1 cups white vinegar
  • 6 sprigs dill* or 1 dill head*, or 1 tbsp dill seeds
  • 2 cloves garlic*
  • ½ tsp whole black peppercorns
  • ½ tsp mixed pickling spices
  • ½ tsp mustard seeds
  • ½ beet* chopped, optional (for color)

Instructions
 

  • Boil and peel your eggs.
  • Heat water and salt, stirring to dissolve salt. Add the vinegar and let cool to room temperature.
  • Pack the dill, garlic, peppercorns, pickling spices, mustard seeds, and beets (optional) into a clean 1-quart jar. Add the eggs, as many as you can fit.
  • Pour in the vinegar mixture until it covers all the eggs. You may not use all of your mixture. Cover and refrigerate immediately.
  • The eggs will be ready in 1-2 weeks. The longer you wait, the more "pickled" they become. They stay good in the fridge up to 4 months. Enjoy on salad, sandwiches, or as a snack.

Nutrition

Calories: 72kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 164mgSodium: 532mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword beets, duck eggs, eggs, garlic