Pickled Egg Recipes

Beet Pink Spiced Eggs

• 1 can of beets, reserve liquid to make 1 c liquid (dilute with water if necessary)
• 1 cup cider vinegar
• 1/3 cup  sugar
• 6 cardamom pods
• 1 1/2 tsp fennel seeds

Bring to boil. Pour into wide-mouthed quart canning jar over: 

• 9-10 hard cooked eggs, peeled
• 1/4  sweet onion, sliced

Cap jar tightly. Refrigerate for one week prior to eating, for fully developed flavor. Will keep 3-4 weeks longer if they last that long. 

Note: Sugar may be reduced to 2 tbsp if only a hint of sweetness is desired. The flavor is excellent at a week, and the color is pink to the yolk. 

Dilled Eggs

• 1 c water
• 1 c vinegar
• 4-6 cloves garlic
• 1 tsp dill seed
• 1 1/2 tsp dried dill leaf or handful of chopped fresh dill
• 1 tsp whole mustard seed
• 1 tsp red pepper flake
• 3 whole cloves
• 3 whole allspice

Bring to a boil. Pour into wide-mouthed quart canning jar over: 

• 9-10 hard-boiled eggs
• 1/4 sweet onion, sliced

Cap jar tightly. Refrigerate for a week to allow flavors to develop. Will keep 3-4 weeks after that if they last!

InstantPot Boiled Eggs

I have a stacking rack system that fits 14 eggs. Whatever your pot will fit, on a trivet, or on a rack. 

Put a cup of water in the bottom of the pot (note that the eggs should not be touching the bottom of the pot or they will burn). Bring the pot to pressure for 5-6 minutes for a nice hard yolk. Perform a quick release, then immediately submerge your eggs in an ice bath. Crack and peel when cool. The ice bath is optional, but I really dislike the look of a green yolk, and the sulfuric flavor that oxidization indicates is present. So I always chill mine to stop the cooking process precisely. 

Pickled eggs are a great snack. If you are doing a low-carb diet, leave the sugar out, and it’s still great. I didn’t put beets in – we don’t eat them – but you can put them in with the eggs to make pickled beets and eggs if you do! I’m planning on keeping a running jar of these in the fridge all summer long, with a myriad of variations as I do. Next batch is going to get some sliced raw jalapeno peppers in there. I am growing fennel, some of the bulb of that would be phenomenal pickled. And so on, and so forth! I really wish I had the time and energy to pickle and can like I once did… but these are so easy it’s something anyone can manage. 

Bon Appetit! 

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