Easy Pickled Eggs
Sweet, sour & tangy hard boiled easy pickled eggs. Perfect for snacking! Quick & easy to make - made with vinegars, tumeric and pantry staples.
Equipment
- 1 16 oz mason jar
Ingredients
- 6 eggs
- 1/3 cup apple cider vinegar
- 1/3 cup white vinegar
- 1/3 cup water
- 2 tablespoon sugar (white granulated)
- 1 teaspoon salt
- 1 teaspoon tumeric
Instructions
- Hard boil, cool & peel six eggs.
- Combine both vinegars, water, sugar & salt into small saucepan over medium-high heat. Simmer & stir until hot and sugar is dissolved.
- Remove from heat, stir in tumeric.
- Put peeled eggs in an appropriate sized mason jar or other glass container.
- Pour vinegar mixture over eggs in jar.
- Cover & refrigerate. The tumeric will settle to the bottom of the jar, so give the jar a swirl, roll or shake a couple times a day. This also helps move the eggs around insuring that everything pickles.
- Wait at least 24 hours to eat. I prefer the taste after day 3.
Notes
My preferred cooking method for hard boiled eggs: Bring water to a gentle boil, add eggs, cook for 13-14 minutes. Immediately chill in cold water. I find hard boiled eggs are easiest to peel after chilling in the fridge for a few hours.
Tried this recipe?Let us know how it was!