Description
These pickled eggs are a tangy and flavorful snack made by hard boiling eggs and soaking them in a spiced vinegar brine infused with fresh dill, bay leaves, and a variety of chiles and spices. Perfect for a savory treat or addition to salads and snacks.
Ingredients
Scale
Eggs
- 6 large eggs
Brine
- 1½ cups distilled white vinegar
- ½ cup tap water
- ¼ cup granulated sugar
- 1 Tbsp kosher salt
- 2 fresh bay leaves (divided)
- 2 sprigs dill (8-inches each)
- 2 red Fresno chiles, unseeded and sliced
- 1 jalapeño chile, unseeded and sliced
- 2 Tbsp sliced garlic
- 1 tsp black peppercorns
- 1 tsp coriander seeds
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 10 minutes to cook through.
- Cool and Peel Eggs: Drain and cool eggs under cold running water until they can be peeled easily, about 10 minutes. Peel the eggs carefully.
- Prepare the Brine: In a saucepan, combine vinegar, water, sugar, salt, and one bay leaf. Bring to a boil, stirring until sugar dissolves. Remove from heat and allow the brine to cool to room temperature.
- Combine Ingredients in Jar: Place the peeled eggs in a quart-sized jar along with the remaining bay leaf, dill sprigs, sliced red Fresno chiles, jalapeño chile slices, sliced garlic, black peppercorns, and coriander seeds.
- Add Brine: Pour the cooled vinegar brine over the eggs and spices in the jar, making sure the eggs are fully submerged. Seal the jar tightly.
- Rest and Refrigerate: Let the jar sit at room temperature for 20 minutes to start the pickling process, then refrigerate for at least 24 hours before eating to develop full flavor.
Notes
- Ensure eggs are fully submerged in brine to prevent spoilage.
- The longer the eggs pickle, the more intense the flavor becomes; you can leave them up to one week refrigerated.
- Unseeded chiles reduce heat but retain flavor; adjust quantity according to spice preference.
- Use a clean, sterilized jar to ensure freshness and safety.
- Store pickled eggs refrigerated and consume within 1-2 weeks.
