CLASSIC PICKLED EGGS

Here’s a clean, classic Pickled Eggs recipe — the traditional tavern-style kind:

1. CLASSIC PICKLED EGGS

Ingredients

• 12 hard-boiled eggs, peeled
• 1 ½ cups white vinegar
• 1 cup water
• 1 tbsp sugar
• 2 tsp salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds (optional)
• 1–2 garlic cloves, smashed (optional)
• 1 small onion, sliced (optional)
• 1 bay leaf (optional)

Instructions

1. Prepare the brine:
   In a saucepan, combine vinegar, water, sugar, salt, and any optional spices or onion. Bring to a boil, then reduce heat and simmer 3–5 minutes. Remove from heat and let cool slightly.
2. Jar the eggs:
   Place peeled hard-boiled eggs into a clean quart-size jar (or divide into two pint jars).
3. Add brine:
   Pour the warm brine over the eggs, ensuring they are fully submerged. Remove any trapped air bubbles.
4. Seal & chill:
   Close the jar tightly and refrigerate for at least 3–5 days before eating.
   Flavor improves even more after 1–2 weeks.

Storage

• Keep refrigerated.
• Best within 1–2 months, though often lasts longer if eggs remain covered by brine.