Easy Pickled Eggs (No Canning Required) Recipe
Introduction
Pickled eggs are a tangy, flavorful snack that’s easy to prepare at home without any canning. This recipe uses simple ingredients and fresh dill to create a classic remedy that’s perfect for nibbling anytime.
Ingredients
- 12 large hard boiled eggs (peeled and cooled)
- 2 to 3 sprigs fresh dill
- 1 clove garlic
- 1 large white onion (thinly sliced)
- 3 cups white vinegar
- 1 cup water
- ⅓ cup granulated sugar
- 1 teaspoon coarse salt
- 1 bay leaf
- 4 teaspoons pickling spices
Instructions
- Step 1: In a medium saucepan, combine the sliced onion, white vinegar, water, sugar, salt, bay leaf, and pickling spices.
- Step 2: Bring the mixture to a boil, then reduce the heat to a simmer and let it simmer for 5 minutes. Remove from heat and allow it to cool slightly.
- Step 3: Add the garlic clove to an empty glass jar. Place 3 peeled hard-boiled eggs on top, then layer with some of the cooked onion slices and a sprig of fresh dill. Repeat these layers until the jar is full.
- Step 4: Pour the warm pickling liquid over the eggs and onions, making sure everything is covered.
- Step 5: Seal the jar and refrigerate for at least 3 to 4 days before eating. For the best flavor, wait 1 week.
Tips & Variations
- Use different fresh herbs like thyme or tarragon to change the flavor profile.
- If you prefer a spicier pickle, add a few crushed red pepper flakes or a sliced jalapeño.
- For a sweeter version, increase the sugar slightly or add a tablespoon of honey to the brine.
- Make sure eggs are fully submerged in the pickling liquid to avoid spoilage.
Storage
Store the pickled eggs in a sealed jar in the refrigerator. They will keep well for up to 3 weeks. When ready to serve, bring them to room temperature or enjoy cold straight from the fridge. Always use a clean utensil to remove eggs from the jar to prevent contamination.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need to peel the eggs before pickling?
Yes, peeled eggs allow the pickling liquid to penetrate the surface more easily, enhancing the flavor.
Can I reuse the pickling liquid?
It’s best to prepare fresh brine for each batch to ensure safety and optimal flavor. Reusing brine can risk contamination and off flavors.
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Easy Pickled Eggs (No Canning Required) Recipe
- Total Time: 1 week 25 minutes
- Yield: 12 pickled eggs 1x
Description
This Easy Pickled Eggs recipe offers a tangy and flavorful twist on classic hard-boiled eggs by soaking them in a sweet and savory pickling brine with fresh dill, garlic, and spices. No canning is required, making it a simple yet delicious addition to your fridge that develops deeper flavors after a few days of refrigeration. Perfect as a snack, appetizer, or addition to salads and sandwiches.
Ingredients
Pickled Eggs
- 12 large hard boiled eggs (peeled and cooled)
- 2 to 3 sprigs fresh dill
- 1 clove garlic
- 1 large white onion (thinly sliced)
Pickling Brine
- 3 cups white vinegar
- 1 cup water
- ⅓ cup granulated sugar
- 1 teaspoon coarse salt
- 1 bay leaf
- 4 teaspoons pickling spices
Instructions
- Prepare the pickling liquid: In a medium saucepan, combine the thinly sliced white onion, white vinegar, water, granulated sugar, coarse salt, bay leaf, and pickling spices. This mixture forms the base of the flavorful brine that will soak into the eggs.
- Simmer the brine: Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Let it simmer gently for 5 minutes to allow the flavors to meld and the sugar and salt to dissolve completely. Afterwards, remove the saucepan from the heat and let the brine cool slightly.
- Layer the eggs and aromatics in the jar: Place the peeled hard-boiled eggs into a clean glass jar. Start by adding one garlic clove at the bottom of the jar. Place 3 eggs on top, then layer with some of the cooked onion slices and one sprig of fresh dill. Repeat this layering process until the jar is full, evenly distributing the onions and dill among the eggs.
- Pour the pickling brine over eggs: Carefully pour the warm pickling liquid over the layered eggs and aromatics, making sure the eggs are fully submerged in the brine to ensure proper pickling.
- Seal and refrigerate: Close the jar tightly with its lid and refrigerate. Allow the eggs to pickle for at least 3-4 days before eating, but for best flavor, let them sit for about 1 week. The longer the eggs marinate, the more pronounced the tangy, sweet, and savory flavors become.
Notes
- Use fresh, firm eggs and peel carefully to keep the eggs intact.
- If you prefer less sweet pickled eggs, reduce sugar slightly to taste.
- Ensure eggs are completely submerged in the brine to prevent mold and uneven pickling.
- Pickled eggs can be stored refrigerated for up to 4 weeks.
- Adjust pickling spices to customize the flavor profile, such as adding crushed red pepper for heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pickling
- Method: Stovetop
- Cuisine: American
Keywords: pickled eggs, easy pickled eggs, no canning pickled eggs, hard boiled eggs, egg appetizer, refrigerator pickles
