Appetizer: United States – Hard-Boiled Eggs Pickled in Vinegar

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 20 min

Cook 12 min

Additional 72 hrs

Total 72 hrs 12 min

Ingredients

12 large pasture-raised eggs
2 cups (480 ml) white vinegar
1 cup (240 ml) water
2 tbsp (30 ml) sugar
1 tbsp (15 ml) salt
1–2 bay leaves
1 tsp (5 ml) black peppercorns
1 tsp (5 ml) mustard seeds
1 small red beet, sliced (optional)
1 small onion, thinly sliced (optional)

Instructions

1. Hard-boil eggs (10–12 minutes), cool in ice bath and peel.  
2. In a saucepan, combine vinegar, water, sugar, salt and pickling spices (and beet/onion if using); bring to a simmer to dissolve sugar and release flavors, then cool slightly.  
3. Place peeled eggs in a sterilized jar, pour warm (not boiling) brine over eggs to cover, seal and refrigerate at least 48–72 hours before serving; store chilled for several weeks.