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.
Servings: 10
Calories: 72kcal
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: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 532mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg