Description
This classic pickled egg recipe is simple and results in delicious, tangy eggs that are perfect for snacks or salads.
Ingredients
Scale
- 8–12 eggs
- White vinegar (5-7% acetic acid)
- water
- 1/2 tsp salt
- 1 tbsp pickling spice (includes mustard seed, bay leaves, peppercorns, coriander seeds, allspice, etc.)
- 1/3 to 1/2 yellow onion; thinly sliced in rounds (optional)
Instructions
- INSTANT POT HARD COOKED EGGS: Position the rack in the bottom of the Instant Pot insert. Add 1 cup of water and place as many eggs as you like on the rack.
- Place the lid on, ensure the valve is closed and set the timer for 5 minutes on high pressure.
- Once the eggs have been cooking for 5 minutes, allow them to sit a further three minutes then release the pressure by moving the valve.
- Remove the eggs and place them in a bowl of cold water.
- FOR THE PICKLED EGGS: Pack eggs and onions (if using) in clean quart size or larger jar depending on how many you are using.
- Add pickling spice and salt.
- Fill 1/4 jar with water, then top up with vinegar.
- Seal with the jar lid, then gently invert the jar a couple of times so the vinegar and water are mixed and the salt dissolves.
- Place in the fridge for 4-5 days to allow the brine to penetrate the eggs, then enjoy!
Notes
- Make sure to use fresh eggs for the best results.
- Experiment with different spices for unique flavor variations.
- These eggs can be stored for up to several weeks in the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Pressure Cooking, Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg