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Pioneer Woman Pickled Egg Recipe

Pioneer Woman Pickled Egg Recipe

Are you looking for a snack? Try the amazing Pioneer Woman Pickled Egg Recipe.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Snack
Cuisine American
Servings 6
Calories 85 kcal

Equipment

  • Large pot
  • Glass Mason Jar
  • Small saucepan
  • Measuring cups
  • Slotted spoon

Ingredients
  

  • 6 Large Eggs
  • 3 Beets Cooked And Cut Into Wedges
  • 0.5 Sweet Onion Sliced
  • 1 Cup Distilled White Vinegar
  • 0.25 Cup White Sugar
  • 2 Tbsp Kosher Salt
  • 2 Tsp Black Peppercorns
  • 2 Tsp Mustard Seeds
  • 4 Fresh Dill Sprigs
  • 0.5 Cup Water

Instructions
 

  • Place your eggs in the large pot carefully. Do not let them drop or crack. Cover them with two inches of cold water.
  • Turn the stove to high heat now. Bring the water to a rolling boil. This will start the cooking process quickly.
  • Remove the pot from the hot stove burner. Cover it tightly with a lid. Let it sit for ten minutes.
  • Move the hot eggs into ice water. Let them cool down completely. Peel the shells off very gently.
  • Pack the peeled eggs into your glass jar. Add the beets and onion slices. Layer them nicely inside the jar.
  • Combine the vinegar and water in your saucepan. Add the sugar and salt. Toss in the spices too.
  • Heat the mixture until the sugar dissolves. Stir it gently with a spoon. Do not let it boil too long.
  • Pour the warm liquid over your eggs. Make sure everything is covered fully. Seal the jar with a tight lid.

Notes

  • Use older eggs for this recipe because they peel much easier.
  • Keep all eggs fully under the liquid to ensure even coloring.
  • Let them rest for one day before you eat one.
  • Use a plastic lid because vinegar can ruin metal caps.
  • Do not skip the salt since it protects the food.
Keyword Pioneer Woman Pickled Egg Recipe