Pickled Eggs
- 6 eggs
- 1 cup rice vinegar
- 1/4 cup sugar
- 1 1/2 teaspoon allspice berries
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2 bay leaves
Arrange unshelled large eggs in a pot that is wide enough to allow for a single layer.
Cover eggs by 1 inch with cool water.
Over medium-high heat, bring water just to a boil.
Remove the pot from the heat, cover with a snug lid and set aside for 12 minutes.
Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down.
Once cooled, pat eggs dry and store in the refrigerator until ready to use, or peel immediately. Place in a large sealable jar or bowl.
Meanwhile, in a medium saucepan, combine vinegar, 1 cup water, sugar, allspice, peppercorns, mustard seeds and bay leaves, and bring to a boil. Boil 5 minutes.
Remove pickling mixture from heat, and while hot, add to the container of peeled eggs.
Cover and refrigerate at least 2 days or up to 1 week (the longer eggs soak in the mixture, the more pickled flavor will intensify).
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- 6 eggs
- 1 cup rice vinegar
- 1/4 cup sugar
- 1 1/2 teaspoon allspice berries
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2 bay leaves