Description
A classic recipe for pickling eggs that preserves their flavor and offers a delicious snack.
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
- 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.
- Pack eggs and onions (if using) in a 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
- Ensure the eggs are fresh for the best flavor.
- You can adjust the vinegar and spice levels to suit your taste.
- Pickled eggs can be stored in the refrigerator for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Instant Pot and pickling
- Cuisine: Preserved
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg