Pickled Eggs
Prep: 15 min
Cook: 10 min
Total: 25 min
Serves: 12
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A retro favourite that earns its spot at every potluck and picnic, these eggs steep in a bright vinegar brine until they take on a sharp, tangy bite. The sugar and salt round out the sourness, giving you a snack that is protein-packed and endlessly satisfying. Give them a couple of days in the fridge before diving in, and slice them over salads or eat them straight from the jar.
Ingredients
Ingredients
- 2 Cups White Vinegar
- 2 Tbsp Fine Granulated Sugar
- 1 Tsp Salt
- 1 Dozen Egg
- 1 Tsp Pickling Spice
Directions
Directions
- Cook and and peel eggs.
- Place eggs in a glass canning jar.
- Boil remaining ingredients and let cool.
- Pour over eggs.
- Refrigerate for a couple of days before eating.
Nutrition
Per serving · 12 servingsCalories
70
Fat
5 g
Saturated fat
1.5 g
Carbohydrates
1 g
Sugar
0.5 g
Fiber
0 g
Protein
6 g
Sodium
200 mg
Cholesterol
186 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Cups White Vinegar
- 2 Tbsp Fine Granulated Sugar
- 1 Tsp Salt
- 1 Dozen Egg
- 1 Tsp Pickling Spice
Made With These Recipes
Recipe Related Shopping
Canning Jars
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