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Bon Appétit

Pickled Eggs

3.0

(2)

This image may contain Food and Egg
Photo by Ted Cavanaugh

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

Recipe information

  • Yield

    6 servings

Ingredients

1

cup distilled white vinegar

2

tablespoons kosher salt

2

tablespoons light brown sugar

One of the following depending on desired color: 2 small red beets, shredded on a box grater, 2 tablespoons ground turmeric, or 1 cup blackberries

6

unpeeled Hard-Boiled Eggs

Preparation

  1. Step 1

    Heat vinegar, salt, brown sugar, and 1 cup water with desired coloring ingredient in a small saucepan over medium until hot. Remove brine from heat.

    Step 2

    Gently tap eggs to crack shell all over but keep intact. Carefully add eggs to brine and chill at least 8 hours and up to 3 days.

    Step 3

    Remove eggs from brine and peel.

Nutrition Per Serving

Calories (kcal) 90
Fat (g) 5
Saturated Fat (g)1.5
Cholesterol (mg) 185
Carbohydrates (g) 3
Dietary Fiber (g) 1
Total Sugars (g) 3
Protein (g) 7
Sodium (mg) 140
Explore Bon AppétitPickleCondimentEggBlueberryBerryFruitBeetVegetableTurmericEasySnackNut-FreeGluten-FreeVegetarianHealthyishEaster
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Reviews (2)

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  • I don't believe this recipe was actually tested! The shells began reacting with dissolving in the vinegar almost immediately, fizzing and bubbling out of the jar. By the next day, the brine was no longer acidic enough to actually pickle the eggs and upon sampling they tasted weirdly bland and watery. Keeping eggs in, essentially, water for 3 more days seemed unsafe and unappetizing, so we peeled them––which was a mess because the softened shells stuck to the eggs in a gross way––and put them in new full-strength brine. It was very disappointing and way more work than I signed up for!

    • Anonymous

    • 10/22/2017