Pickled Eggs Just Got a Serious Upgrade! (Print Version)

Five bright refrigerator pickled egg flavors for snacking, meal prep, salads, and charcuterie boards.

# Ingredients:

For the eggs

01 - 30 large eggs
02 - Ice water, for cooling

Beet brine

03 - 6 peeled hard-boiled eggs
04 - 1 cup (240 ml) apple cider vinegar
05 - 1 cup (240 ml) water
06 - 1 small cooked beet, sliced
07 - 1/4 red onion, thinly sliced
08 - 3 tablespoons sugar
09 - 1 teaspoon kosher salt
10 - 1 teaspoon black peppercorns
11 - 3 whole cloves

Spicy garlic brine

12 - 6 peeled hard-boiled eggs
13 - 1 cup (240 ml) distilled white vinegar
14 - 1 cup (240 ml) water
15 - 3 garlic cloves, smashed
16 - 2 jalapenos, sliced
17 - 1 tablespoon mustard seeds
18 - 1 teaspoon coriander seeds
19 - 1 teaspoon kosher salt
20 - 1 tablespoon sugar

Golden curry brine

21 - 6 peeled hard-boiled eggs
22 - 1 cup (240 ml) distilled white vinegar
23 - 1 cup (240 ml) water
24 - 1 teaspoon curry powder
25 - 1/2 teaspoon ground turmeric
26 - 1 teaspoon mustard seeds
27 - 1 garlic clove, smashed
28 - 1 teaspoon kosher salt
29 - 2 teaspoons sugar
30 - 1/2 teaspoon black peppercorns

Chili rice-vinegar brine

31 - 6 peeled hard-boiled eggs
32 - 1 cup (240 ml) rice vinegar
33 - 1 cup (240 ml) water
34 - 2 tablespoons red chili sauce
35 - 2 garlic cloves, smashed
36 - 1 teaspoon red pepper flakes
37 - 1 teaspoon kosher salt
38 - 1 tablespoon sugar

Soy ginger brine

39 - 6 peeled hard-boiled eggs
40 - 1/2 cup (120 ml) low-sodium soy sauce
41 - 1/2 cup (120 ml) water
42 - 1/4 cup (60 ml) rice vinegar
43 - 1 tablespoon sugar
44 - 3 thin slices fresh ginger
45 - 1 garlic clove, smashed
46 - 2 scallions, sliced
47 - 1 teaspoon sesame seeds, optional

# Instructions:

01 - Place eggs in a steamer basket over boiling water, cover, and steam for 12 minutes. Transfer immediately to ice water and cool for at least 10 minutes.
02 - Crack the shells all over and peel the eggs under cool running water. Pat dry and divide 6 eggs into each of five clean pint jars.
03 - Add the beet and onion to the beet jar, garlic and jalapenos to the spicy jar, garlic to the curry jar, garlic to the chili jar, and ginger, garlic, scallions, and sesame seeds to the soy ginger jar.
04 - For each jar, combine its liquid ingredients, salt, sugar, and spices in a small saucepan. Bring just to a simmer and stir until dissolved, 1-2 minutes.
05 - Pour the warm matching brine over each jar of eggs until fully submerged. Leave a little headspace, tap gently to release air, and make sure no egg sits above the liquid.
06 - Cool the jars briefly, seal, and refrigerate. Let pickle for at least 24 hours, preferably 2-5 days, before serving cold.

# Notes:

01 - This recipe makes five pint jars with 6 eggs each.
02 - Keep refrigerated at all times and keep eggs fully submerged.
03 - Best flavor develops after 2-5 days.
04 - Use within 2-3 weeks for best home quality.

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