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.
No ratings yet
Print Recipe Pin Recipe Add to Collection
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 t 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. 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 duck eggs, eggs