Garlic Pickled Eggs

Garlic Pickled Eggs

37 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    7 d 25 m
Gisele
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 12 eggs

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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 (37)

Rate This Recipe
JASON7
120

JASON7

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
79

I phill hungry

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
58

docswife

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.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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Quick Pickled Eggs and Beets

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Pickled Eggs II