Are you looking for a snack that’s both tangy and tantalizing? Look no further than pickled eggs! These humble little morsels are incredibly versatile and can be enjoyed at any time, whether as a quick snack, a topping for salads or sandwiches, or even as a decorative addition to your favorite dishes. With so many flavor combinations possible, you’re sure to find a recipe that suits your taste.
In this article, we’ll explore 18 tangy pickled egg recipes that are perfect for every occasion. From classic dill and spicy sriracha to beet and ginger and sweet and sour, these recipes showcase the incredible range of flavors and textures you can achieve with just a few simple ingredients. So grab your eggs, vinegar, and spices, and let’s get started on this tasty journey!
Spicy Sriracha Pickled Eggs
Elevate your snack game with these addictive Spicy Sriracha Pickled Eggs, perfect for adding a tangy kick to your favorite dishes or enjoying on their own.
Ingredients:
– 1 dozen large eggs
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tablespoons sriracha sauce
– 1 tablespoon granulated sugar
– 1/2 teaspoon salt
Instructions:
1. Hard-boil the eggs, then cool them to room temperature.
2. In a medium bowl, whisk together vinegar, water, sriracha sauce, sugar, and salt until dissolved.
3. Gently place the eggs into the pickling liquid, making sure they’re fully submerged.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 5 days.
5. Once chilled, remove the eggs from the refrigerator and give them a gentle stir before serving.
Cooking Time: None (refrigeration only)
Classic Dill Pickled Eggs
Add a tangy twist to your snack game with these simple yet flavorful pickled eggs. Perfect for topping salads, sandwiches, or snacking on their own!
Ingredients:
– 6-8 large eggs, hard-boiled and peeled
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp (30g) kosher salt
– 1 tsp (5g) whole black peppercorns
– 1/4 cup (15g) fresh dill weed or 1/4 cup (20g) chopped fresh parsley
Instructions:
1. In a large bowl, combine vinegar, water, sugar, salt, and black peppercorns. Stir until sugar dissolves.
2. Add the peeled eggs to the pickling liquid. Make sure they are fully covered.
3. Refrigerate for at least 24 hours or up to 4 weeks.
4. Just before serving, sprinkle with fresh dill weed or parsley.
5. Serve chilled.
Cooking Time: 24 hours minimum
Beet and Ginger Pickled Eggs
Elevate your brunch game with these vibrant, flavorful pickled eggs infused with the sweet and tangy flavors of beets and ginger.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1 cup (250ml) beet juice
– 1/2 cup (125ml) white vinegar
– 1/4 cup (60ml) water
– 2 tablespoons grated fresh ginger
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine beet juice, vinegar, water, ginger, salt, and pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
3. Pack the hard-boiled eggs into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the eggs, making sure they are completely covered.
5. Let the eggs cool to room temperature, then refrigerate them for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid) + 24 hours (refrigeration)
Sweet and Sour Pickled Eggs
Sweet and Sour Pickled Eggs Recipe
Pickling eggs is a simple process that adds a tangy twist to the classic snack. This sweet and sour recipe uses a mixture of vinegar, sugar, and spices to create a deliciously balanced flavor.
Ingredients:
– 1 dozen large eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125g) granulated sugar
– 1/4 cup (60g) pickling spice (available at most supermarkets)
– 1/4 cup (60g) salt
– 1/4 cup (60g) water
Instructions:
1. Hard-boil the eggs and let them cool.
2. In a medium saucepan, combine vinegar, sugar, pickling spice, salt, and water. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
3. Pack the cooled eggs into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the eggs, making sure they are fully covered.
4. Seal the jar and let it cool to room temperature.
5. Store the pickled eggs in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes
Garlic and Herb Pickled Eggs
Elevate your snack game with these flavorful and easy-to-make garlic and herb pickled eggs!
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 cloves of garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried dill weed
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the vinegar, water, garlic, parsley, and dill weed.
2. Add the hard-boiled eggs to the pickling liquid and make sure they are fully submerged.
3. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight.
4. Just before serving, season with salt and pepper to taste.
Cooking Time: 4 hours (minimum) or overnight
Jalapeño Lime Pickled Eggs
Elevate your brunch game with these Jalapeño Lime Pickled Eggs, bursting with flavor and heat.
Ingredients:
– 1 dozen eggs, hard-boiled and cooled
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) lime juice
– 1/4 cup (30 g) granulated sugar
– 1/2 cup (15 g) chopped fresh cilantro
– 2-3 jalapeño peppers, sliced into thin rings
– 1 tsp (5 ml) salt
Instructions:
1. In a large bowl, whisk together vinegar, lime juice, sugar, and salt until dissolved.
2. Add the chopped cilantro and sliced jalapeños to the bowl. Stir to combine.
3. Gently place the cooled eggs into the pickling liquid. Cover the bowl with plastic wrap or aluminum foil.
4. Refrigerate for at least 8 hours or overnight (12 hours).
5. Just before serving, give the eggs a gentle stir and adjust seasoning if needed.
Cooking Time: 8-12 hours
Curry Spiced Pickled Eggs
Elevate your snack game with these flavorful curry-spiced pickled eggs, perfect for adding a tangy twist to any gathering. With just a few simple ingredients and minimal effort, you’ll be enjoying these tasty treats in no time.
Ingredients:
– 1 dozen large eggs
– 1/2 cup white vinegar
– 1/4 cup water
– 1/4 cup granulated sugar
– 2 tablespoons curry powder
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Start by hard-boiling the eggs and letting them cool.
2. In a large bowl, whisk together the vinegar, water, sugar, curry powder, salt, and pepper until dissolved.
3. Add the cooled eggs to the bowl and make sure they’re fully submerged in the liquid.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours.
5. After 24 hours, give the eggs a good stir and let them continue to chill for another 2-3 days before serving.
Cooking Time: 24-72 hours
Balsamic and Onion Pickled Eggs
Add a tangy twist to classic pickled eggs with this simple recipe that combines the sweetness of balsamic vinegar with the pungency of caramelized onions.
Ingredients:
– 1 dozen large eggs, hard-boiled and peeled
– 1 large onion, thinly sliced
– 1 cup (250ml) balsamic vinegar
– 1/2 cup (125ml) white wine vinegar
– 1/4 cup granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large saucepan, combine sliced onions and 1/4 cup of balsamic vinegar. Cook over medium heat, stirring occasionally, until the onions are caramelized and golden brown (about 20-25 minutes).
2. In a large bowl, whisk together remaining balsamic vinegar, white wine vinegar, sugar, salt, and black pepper.
3. Add the cooked eggs to the bowl and pour the pickling liquid over them. Let it sit at room temperature for at least 24 hours or refrigerate for up to 1 week before serving.
Cooking Time: None (waiting time)
Smoky Paprika Pickled Eggs
Elevate your brunch game with this addictive recipe for Smoky Paprika Pickled Eggs. A flavorful and tangy twist on traditional pickled eggs, these babies are perfect for topping sandwiches or serving as a snack.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon smoked paprika
– 1 teaspoon kosher salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine vinegar, water, smoked paprika, salt, and pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Pack the hard-boiled eggs into a clean glass jar with a tight-fitting lid.
4. Pour the hot pickling liquid over the eggs, making sure they’re completely covered.
5. Seal the jar and let it cool to room temperature.
6. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid), 24+ hours (chilling)
Asian-Inspired Soy Sauce Pickled Eggs
Add a tangy twist to your egg game with these easy-to-make soy sauce pickled eggs, infused with the bold flavors of Asia. This quick and simple recipe yields a delicious snack or topping for various dishes.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup soy sauce (dark or light)
– 1/4 cup rice vinegar
– 2 tablespoons granulated sugar
– 1 tablespoon grated ginger
– 1 clove garlic, minced
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, rice vinegar, sugar, ginger, and garlic until well combined.
2. Add the hard-boiled eggs to the marinade, making sure they’re fully coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
4. Before serving, give the eggs a good stir and adjust seasoning if needed.
Cooking Time:
– Marinating time: 24-48 hours
– Preparation time: 5 minutes
Mustard and Turmeric Pickled Eggs
These pickled eggs get a bold boost from the combination of mustard and turmeric, perfect for adding a tangy twist to your favorite snacks or salads.
Ingredients:
– 6 large eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tbsp (30g) yellow mustard
– 1 tsp (5g) ground turmeric
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) black pepper
Instructions:
1. Hard-boil the eggs, cool, and peel.
2. In a saucepan, combine vinegar, water, mustard, turmeric, salt, and pepper. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Pack the peeled eggs into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the eggs, making sure they’re fully covered.
5. Store in the refrigerator. Let it chill for at least 24 hours before serving.
Cooking Time: 10 minutes (pickling liquid) + chilling time
Sweet Pickled Eggs with Cinnamon
A twist on traditional pickling, this recipe adds a warm and comforting touch of cinnamon to sweeten up your snack game.
Ingredients:
– 1 dozen large eggs
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) granulated sugar
– 1/4 cup (60ml) water
– 1 tablespoon pickling spice
– 1 cinnamon stick, broken into pieces
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine vinegar, sugar, water, pickling spice, and cinnamon sticks. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
2. Pack eggs into a clean glass jar or container with a tight-fitting lid. Pour the hot pickling liquid over the eggs, making sure they’re fully submerged.
3. Seal the jar and let it cool to room temperature. Store in the refrigerator.
4. Allow the eggs to pickle for at least 24 hours before serving. They’ll keep in the fridge for up to 6 months.
Cooking Time: 10 minutes (pickling liquid) + 24 hours (pickle time)
Red Wine Vinegar Pickled Eggs
Add a tangy twist to your snack game with these flavorful pickled eggs, infused with the richness of red wine vinegar.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1 cup red wine vinegar
– 1/2 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
Instructions:
1. In a saucepan, combine red wine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 10 minutes.
3. Pack the hard-boiled eggs into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the eggs, making sure they are completely covered.
5. Seal the jar and refrigerate for at least 24 hours or up to 2 weeks.
Cooking Time: 10 minutes (pickling liquid), 24+ hours (refrigeration)
Hot Honey Pickled Eggs
Elevate your brunch game with these sweet and tangy hot honey pickled eggs. A perfect combination of flavors, textures, and colors to start your day off right.
Ingredients:
– 1 dozen large eggs, hard-boiled and peeled
– 1 cup (240 ml) white vinegar
– 1/2 cup (120 ml) water
– 1/4 cup (60 g) granulated sugar
– 1/4 cup (60 ml) hot honey (see note)
– 1 tsp (5 ml) salt
– Fresh thyme or parsley, chopped (optional)
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until the sugar dissolves.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Remove from heat and stir in hot honey until dissolved.
4. Pack eggs into a clean glass jar or container with a tight-fitting lid. Pour the hot honey pickling liquid over the eggs, making sure they’re completely covered.
5. Refrigerate for at least 24 hours before serving. Garnish with chopped fresh herbs, if desired.
Cooking Time: 10 minutes (simmering) + 24 hours (pickling)
Pickled Eggs with Fresh Dill and Peppercorns
Add a burst of flavor to your snacks or meals with these tangy pickled eggs infused with the bright taste of fresh dill and peppercorns.
Ingredients:
– 1 dozen large eggs, hard-boiled and peeled
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 1/4 cup (15 g) fresh dill weed, chopped
– 1 tsp (5 ml) whole black peppercorns
– Salt, to taste
Instructions:
1. In a large bowl, combine vinegar, water, sugar, and salt. Stir until the sugar dissolves.
2. Add the chopped fresh dill and whole black peppercorns to the brine mixture. Stir well.
3. Gently place the peeled eggs into the brine mixture, making sure they are fully submerged.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 24 hours or up to 7 days for optimal flavor.
5. After the desired pickling time, remove the eggs from the refrigerator and rinse them with cold water to remove excess brine.
6. Store the pickled eggs in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: None
Kimchi-Style Pickled Eggs
Add a burst of flavor and heat to your snack routine with these kimchi-style pickled eggs. The spicy, sour, and umami flavors of Korean chili flakes (gochugaru) and fish sauce give these eggs a bold twist.
Ingredients:
– 6 large eggs, peeled
– 1 cup water
– 1/2 cup white vinegar
– 1/4 cup gochugaru (Korean chili flakes)
– 2 tbsp fish sauce
– 1 tsp granulated sugar
– 1/4 cup thinly sliced Korean radish (optional)
Instructions:
1. In a large bowl, combine eggs and water.
2. Add vinegar, gochugaru, fish sauce, and sugar. Whisk until the mixture is well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 5 days.
4. Before serving, garnish with thinly sliced Korean radish, if desired.
5. Serve chilled.
Cooking Time: At least 24 hours or up to 5 days (refrigeration time)
Apple Cider Vinegar Pickled Eggs
Elevate your snack game with this tangy and savory recipe, perfect for topping salads or enjoying on their own.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
Instructions:
1. In a medium saucepan, combine apple cider vinegar, water, sugar, and salt.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Remove the saucepan from the heat and let it cool slightly.
4. Pack the hard-boiled eggs into a clean glass jar or container with a tight-fitting lid.
5. Pour the cooled pickling liquid over the eggs, making sure they are completely covered.
6. Seal the jar and refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (simmering time) + 1 day (refrigeration time)
Pickled Eggs with Star Anise and Cloves
Elevate the humble hard-boiled egg with a flavorful pickling liquid infused with the warm, aromatic spices of star anise and cloves. This recipe yields a tangy, savory condiment perfect for snacking, adding to salads or sandwiches, or serving as a unique garnish.
Ingredients:
– 1 dozen large eggs, hard-boiled and peeled
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1 tablespoon granulated sugar
– 2 whole star anise pods, crushed or 1 teaspoon ground star anise
– 6-8 whole cloves, crushed or 1/2 teaspoon ground cloves
– Salt, to taste
Instructions:
1. In a large saucepan, combine vinegar, water, sugar, crushed star anise, and crushed cloves.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Pack the hard-boiled eggs into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the eggs, making sure they are fully submerged.
5. Seal the jar and refrigerate for at least 2 weeks to allow the flavors to meld.
Cooking Time: 10 minutes (simmering) + 2 weeks (refrigeration)
Summary
Get ready to elevate your snack game with these 18 tangy pickled egg recipes! From classic dill to spicy sriracha, and from sweet and sour to curry-spiced, there’s a flavor combination for every occasion. Impress your friends at the next potluck with Beet and Ginger Pickled Eggs or surprise your family with Garlic and Herb Pickled Eggs. Whether you’re in the mood for something smoky, savory, or tangy, these recipes have got you covered. So go ahead, get creative, and start pickling!