Pickled Eggs with Apple Cider Vinegar

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Pickled eggs with apple cider vinegar are a classic snack that’s tangy, savory, and wonderfully satisfying. These eggs are infused with the bold flavors of vinegar, dill, garlic, and spices, making them perfect for snacking, topping salads, or serving at gatherings. The tartness from the apple cider vinegar gives them a unique twist compared to traditional white vinegar recipes, delivering both depth and brightness.

Aside from their flavor, these pickled eggs are also a great way to preserve boiled eggs for longer use. This method was historically used for storage, but today, it’s all about the irresistible flavor. Once pickled, the eggs absorb a delicious medley of herbs and spices, transforming the humble boiled egg into a gourmet treat. Whether you’re a pickling pro or a beginner, this easy and rewarding recipe is sure to become a staple.

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Ingredients for this Pickled Eggs with Apple Cider Vinegar Recipe

• 12 large eggs, hard-boiled and peeled
• 1 ½ cups apple cider vinegar
• ½ cup water
• 1 tbsp sugar (optional, for balance)
• 2 tsp salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 1 tsp crushed red pepper flakes (adjust to heat preference)
• 4 garlic cloves, sliced
• ½ red onion, thinly sliced
• A few sprigs of fresh dill
• Optional: 1 bay leaf or sliced jalapeños for extra flavor

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Step 1: Boil and Peel the Eggs

Place your eggs in a large pot and cover them with water. Bring to a boil, then lower the heat and simmer for 10–12 minutes. Once cooked, transfer the eggs to an ice bath to cool for 10 minutes. Peel the eggs once they’re cool to the touch and set them aside.

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Step 2: Prepare the Pickling Brine

In a medium saucepan, combine the apple cider vinegar, water, sugar (if using), and salt. Bring the mixture to a gentle simmer over medium heat, stirring until the salt (and sugar, if added) dissolve completely. Remove from heat and let the brine cool slightly.

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Step 3: Layer the Ingredients

In a clean quart-sized jar (or two pint-sized jars), layer the peeled eggs with the red onion slices, garlic, dill, peppercorns, mustard seeds, crushed red pepper flakes, and any optional ingredients like bay leaf or jalapeños. Try to distribute the spices and aromatics evenly throughout the layers.

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Step 4: Pour the Brine

Once the brine has cooled to warm (not hot), carefully pour it over the eggs and seasonings in the jar, ensuring all the eggs are fully submerged. Use a spoon to press them down if needed. Seal the jar tightly with a lid.

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Step 5: Chill and Pickle

Refrigerate the jar for at least 3 days before tasting, allowing the flavors to fully develop. For the best flavor, wait about 1 week. The eggs will keep in the fridge for up to 1 month. The longer they sit, the more tangy and flavorful they become.

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Storage Instructions

Pickled eggs with apple cider vinegar should always be stored in the refrigerator to ensure safety and freshness. After placing them in the brine, make sure the jar is tightly sealed and kept chilled at all times.

These eggs should be consumed within 4 weeks for the best texture and flavor. Always use a clean fork to remove eggs from the jar to avoid introducing bacteria. If you notice any off smells, cloudiness, or mold, discard the batch immediately.

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Estimated Nutrition

Per 1 pickled egg (based on a medium-sized egg):

• Calories: 70
• Protein: 6g
• Fat: 5g
• Carbohydrates: <1g
• Fiber: 0g
• Sugar: <1g (if sugar is added to brine)
• Sodium: 180–250mg (varies with salt content)
• Cholesterol: 185mg

Note: These values can vary based on brine concentration and additional ingredients like sugar or spicy elements.

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Frequently Asked Questions

What type of vinegar is best for pickled eggs?

Apple cider vinegar is excellent for its tangy-sweet profile, but white distilled vinegar or a mix of both can also work.

How long do pickled eggs need to sit before eating?

At least 3 days, but ideally 1 week for deeper flavor penetration.

Do I need to sterilize the jars?

While full canning isn’t necessary for refrigerated pickled eggs, using a clean, sanitized jar helps prevent contamination and spoilage.

Can I reuse the pickling brine?

It’s not recommended to reuse brine for another batch of eggs due to potential bacterial contamination.

Why are my eggs rubbery?

Overcooking during boiling or pickling them for too long can toughen the egg whites.

Can I use different spices or herbs?

Absolutely! Feel free to experiment with cloves, coriander, turmeric, or even smoked paprika.

Are pickled eggs safe to eat?

Yes, when stored in the fridge and handled hygienically, they are safe and delicious.

Can I pickle peeled store-bought boiled eggs?

Yes, just make sure they are fresh and not close to their expiration date.

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