Homemade pickled eggs with apple cider vinegar is the perfect protein-packed snack for anyone craving sweet and tangy hard-boiled eggs. I love this easy recipe because it requires no canning. Instead, these boiled eggs are quick pickled in an apple cider vinegar brine and then stored in the refrigerator.
Ingredients and substitutions
- Hard-cooked eggs - Use my hard boiled eggs tutorial to make perfect hard-boiled eggs every time. Otherwise, you can also buy boiled eggs from most grocery stores.
- Apple cider vinegar - White vinegar can be substituted.
- Brown sugar - White sugar can also be used, but I feel brown sugar pairs best with apple cider vinegar.
- Salt - Canning salt is best, but table salt can also be used.
- Garlic cloves
- Mustard seeds
- Whole black peppercorns
- Bay leaf
- Red onions - Yellow onions or sweet onions are also good options.
Customize this recipe: You can add your favorite seasonings to the brine to customize the flavor further. Dill seeds, star anise, chili flakes, or even beet juice would each be a great addition. You can even add cooked sausages to make pickled eggs and sausage together!
How to make them
You will need to make hard boiled eggs in preparation for this recipe. The easiest way to make them is to place your eggs in a single layer at the bottom of a large pot, then fill the pot with cold water to cover your eggs. Place the pot over high heat until it boils, then shut off the heat and let the eggs sit for 14 minutes for best results. They are now hard boiled and can be cooled and peeled.
Next, prepare your brine by adding the apple cider vinegar, water, brown sugar, salt, garlic, mustard seeds, peppercorns, and bay leaf to a saucepan. Set the saucepan over medium-high heat and bring the pickling solution to a simmer for ten minutes, or until the sugar dissolves.
Place eggs in a mason jar (or another large jar) with sliced onion, then pour the hot brine over the top until the jar has been filled. Any excess pickling liquid can be discarded.
How to store
It takes a while for the flavor of the brine to soak into your pickled eggs, so your jarred eggs should be placed in the refrigerator for at least a week before you eat them. You can keep these eggs in your fridge for 3-4 months according to the National Center for Home Food Preservation, but it probably won't take you that long to eat them all!
More Pickled Egg Recipes
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Pickled Eggs with Apple Cider Vinegar
- In a medium saucepan combine apple cider vinegar, water, brown sugar, salt, garlic cloves, mustard seeds, black peppercorns, and bay leaf. Set the saucepan over medium-high heat on the stovetop and simmer for 10 minutes, or until the vinegar mixture is well combined.
- Place the peeled eggs and sliced onions in a clean jar then pour in the hot brine and seasonings. Any excess brine can be discarded.
- Place the lid on your glass jar and store it in the refrigerator for one week, then enjoy.