Sweet and Tangy Pickled Eggs with Onion Infusion
Recipe Collection: Appetizers
Sweet and Tangy Pickled Eggs with Onion Infusion elevate your appetizer game with a vibrant blend of white wine vinegar, sugar, and aromatic pickling spices. This vegetarian-friendly American recipe is ideal for charcuterie boards, pairing beautifully with cold cuts, crusty bread, and assorted cheeses.
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Overview
These sweet and tangy pickled eggs are a delightful addition to any charcuterie board. Infused with the subtle flavor of onions and a blend of pickling spices, they are perfect for pairing with cold cuts, crusty bread, and assorted cheeses.
Diet Type
Vegetarian
Allergies
Eggs
Cuisine
American
Serving Size: 12
Cooking Time: 20 minutes
Ingredients
- 12 Whole eggs, peeled
- 2 Cups white wine vinegar
- 2 Cups water
- 0.5 Cup white sugar
- 1 Teaspoon salt
- 1 Large onion, sliced
- 1 Tablespoon pickling spice, packaged
Steps
- Place eggs in a large pot and cover with water; cover the pot. Bring to a boil over medium-high heat; boil gently for 10 minutes. Drain and run eggs under cold water until they are cold. Peel the eggs.
- In a saucepan, combine vinegar, water, sugar, and salt. Cook and stir the brine over medium heat until the sugar is dissolved.
- Layer the peeled eggs and onion rings in a sterilized 2-quart jar, leaving about 1 inch of space at the top.
- Stir the pickling spice into the brine and pour it into the jar with the eggs and onion, filling to within 1/4 inch from the top. Wipe the rim with a moist paper towel and seal the jar with a sterilized lid.
- Store the jar in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
Notes
Timer
Enjoy your homemade Sweet and Tangy Pickled Eggs with Onion Infusion!
