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Garlic Pickled Eggs

Garlic Pickled Eggs

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Gisele

These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Place the eggs in a 1 quart jar with the onion rings.
  3. In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
  4. Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.
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Reviews

JASON7
126
7/29/2005

Verry tasty eggs I did three things different though. 1. I used minced garlic 2. I used red wine vinager 3. I added a teaspoon of dill weed My 12 yr old who swore she would never eat a pickeled egg ended up eating them all on me. So now I need to make more.

I phill hungry
86
5/8/2007

Made these for my bar. Have used different recipes for making pickled eggs, but chose this one because of the addition of red onions. After about 2 days the onions turned white. I made a few changes, used almost a pure vinegar mixture, added fresh jalapenos, and added pepper corns.

docswife
59
11/8/2006

My husband loves pickled eggs and wanted to make his own at home. We waited the full week before trying these. They were very tasty. We did add a pinch of dill and some pickling spice. Also used red onion and smashed garlic cloves. Will make again.