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Pickled Eggs

Course Snack
Prep Time 15 minutes
Cook Time 15 minutes
Pickling Time: 2 days
Total Time 2 days 30 minutes

Ingredients

  • 1 cup distilled white vinegar
  • 1 cup water
  • ¼ cup granulated sugar
  • 1½ teaspoons kosher salt
  • 6 large eggs
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole coriander seeds
  • 2 teaspoons yellow mustard seeds
  • 3 fresh dill sprigs
  • 3 fresh parsley sprigs
  • 3 garlic cloves peeled and lightly crushed

Instructions

  1. In a small saucepan, combine the vinegar, water, sugar, and kosher salt. Heat over medium-high until the mixture comes to a gentle boil, stirring occasionally until the sugar has completely dissolved.
  2. Remove the pan from the heat and let the brine cool for about 15 minutes.
  3. Bring a medium saucepan of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for about 11 minutes.
  4. Meanwhile, prepare a large bowl filled with ice water. Once the eggs are cooked, transfer them immediately to the ice bath and let them cool for about 10 minutes.
  5. Gently tap each egg on the countertop until the shell cracks all around. For easier peeling, hold the egg under cool running water while removing the shell. The water helps loosen any stubborn pieces.
  6. Pour the cooled vinegar mixture into a clean 1-quart glass jar with a tight-fitting lid. Add the peppercorns, coriander seeds, mustard seeds, dill sprigs, parsley, and crushed garlic.
  7. Carefully place the peeled eggs into the jar, ensuring they are fully submerged in the brine. Seal the jar tightly.
  8. Place the jar in the refrigerator for at least 2 days before serving. The longer the eggs sit in the brine, the deeper the flavor becomes. After several days, they'll develop a pleasantly firm texture and a more pronounced tangy taste.