How to Make Pickled Eggs

Pickled eggs make hearty appetizers and snacks.

You can make pickled eggs in the same way you pickle cucumbers. Hard-boiled eggs are typically soaked in a vinegar-based brine for several days to achieve the desired flavor. Incorporate additional seasonings into the brine to customize the pickled eggs to your taste. Pickled eggs can take on a sweet or savory flavor, depending on your preferences. Serve pickled eggs as party appetizers; eggs pickled with beet juice take on a bright pink hue, making them ideal for festive Valentine's Day celebrations or baby girl showers.

Things You'll Need

• 1-qt. glass jar
• 6 hard-boiled eggs, peeled
• Medium saucepan with a lid
• 1 cup canned beet juice
• 1 cup cider vinegar
• 1/4 cup white, granulated sugar
• 1 star anise
• 4 whole cloves
• 1/2 white onion, peeled and thinly sliced

Instructions

1. Hard-boil and peel six large eggs. Place the peeled eggs in a 1-qt. glass jar.

2. Pour 1 cup of canned beet juice into a medium saucepan. Add 1 cup of cider vinegar, 1/4 cup of white, granulated sugar, one star anise and four whole cloves. Cut 1/2 of a peeled white onion into thin slices and place it into the pan.

3. Bring the vinegar mixture to a boil over medium-high heat. Cover the pan and boil the mixture until the sugar dissolves. Remove the pan from the heat and allow the liquid to cool to room temperature.

4. Pour the vinegar mixture over the eggs and close the jar lid tightly.

5. Place the jar in your refrigerate and allow the eggs to marinate in the pickling juice for three to five days before eating, depending on how strong a flavor you want.

Tips & Warnings

• You can store pickled eggs in a refrigerator for up to one month.

References

• All Recipes: Pickled Eggs
• Simply Recipes: Pickled Eggs