Pickled eggs recipe

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  • Yield: 1 Servings


  • 2 quart jars with lids, sterilized
  • 24 large eggs
  • 1 cup water
  • 4 cups white vinegar
  • ⅓ cup sugar
  • 1 tbsp yellow mustard seeds
  • 1 tbsp black peppercorns
  • 2 tbsp dry dill
  • 4 bay leaves, crushed
  • 1 medium onion, sliced
  • 1 tbsp seasoned salt
How to Make It
  1. Set clean quart jars aside until ready to use.
  2. Place steam rack inside Instant Pot. Add eggs along with 1 cup water. Secure lid and set pressure to high. Cook 5 minutes. Allow pressure to release naturally.
  3. Once steam has released, remove lid. Place eggs into bowl of cold water. Set aside.
  4. Clean Instant Pot and add the white vinegar, sugar, yellow mustard seeds, black peppercorns, dry dill, crushed bay leaves, onion slices, and seasoned salt. Select Sauté mode, bringing mixture to a boil while stirring.
  5. Once eggs have cooled sufficiently to handle, peel and divide them between the clean quart jars.
  6. Divide and pour pickling solution between the two prepared jars.
  7. If needed, strain remaining pickling solution and finish dividing the herbs and spices between the two jars. (Reserve any extra for a vinaigrette on a salad.)
  8. Secure lids on jars. Refrigerate overnight.
  9. Keep jars in refrigerator when not using. Will last about two weeks.
  10. Serve alone or with your favorite salad.

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