Pioneer Woman Pickled Eggs Recipe

This Pioneer Woman Pickled Eggs Recipe is a tangy and spicy recipe, which is made with distilled white vinegar and coriander seeds. It’s a classic, foolproof recipe, ready for snacking after 24 hours.

Pioneer Woman Pickled Eggs Recipe Ingredients

• 2 1/4 cups distilled white vinegar
• 3/4 cup water
• 3 tsp kosher salt
• 1 tbsp coriander seeds
• 1 tbsp yellow mustard seeds
• 1 tbsp sugar
• 1/2 small onion, thinly sliced
• 1/2 to 1 Fresno chili, thinly sliced
• 12 hard-boiled eggs, peeled
• 9 celery rib tips
• 6 sprigs dill

How To Make Pioneer Woman Pickled Eggs Recipe

1. Make the Brine: In a medium saucepan, combine the white vinegar, water, kosher salt, coriander seeds, mustard seeds, sugar, sliced onion, and sliced chili. Bring the mixture to a boil over medium-high heat.
2. Simmer the Brine: Once boiling, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
3. Prep the Eggs: While the brine simmers, use a toothpick to pierce each peeled, hard-boiled egg about 6 times. This helps the brine penetrate the egg whites.
4. Pack the Jars: In 3 clean glass pint jars, layer the celery tips and dill sprigs with 4 of the pierced eggs per jar.
5. Fill and Seal: Carefully ladle the hot brine into the jars, ensuring the eggs are fully covered but leaving about a ¼-inch of headspace at the top. Seal the jars tightly with lids.
6. Cool and Refrigerate: Let the jars cool to room temperature, then transfer them to the refrigerator. For the best flavor, let the eggs pickle for a minimum of 24 hours before eating. They are even better after 3–5 days.

Recipe Tips

• How do you get easy-to-peel hard-boiled eggs? It’s a common myth that older eggs are better. The key is how you cook them. Steam your eggs instead of boiling, or add a splash of vinegar to the boiling water. Plunging them into an ice bath immediately after cooking also helps the shells come off cleanly.
• Can I adjust the spice level? Absolutely. The heat comes from the Fresno chili. For a milder flavor, use only half a chili or remove the seeds. For spicier eggs, add more chili slices.
• How can I add color to my pickled eggs? For a vibrant pink or purple hue, add a few slices of raw beet to each jar along with the other ingredients. The beet color will naturally infuse the eggs as they pickle.
• Why do I need to pierce the eggs? Piercing the hard-boiled eggs with a toothpick allows the flavorful brine to soak deep into the egg white, ensuring that every bite is tangy and seasoned, not just the outside surface.

What To Serve With Pickled Eggs

Pickled eggs are a fantastic and versatile snack or appetizer. They are great:

• On their own as a high-protein snack
• Sliced onto a charcuterie board or cheese platter
• As a tangy side for a plowman’s lunch
• Chopped up to make a zesty egg salad

How To Store Pickled Eggs

Refrigerate: Store the pickled eggs fully submerged in their brine in sealed jars in the refrigerator. They will keep for up to 1 month, and their flavor will continue to develop over time.

Pickled Eggs Nutrition Facts

• Calories: 81 kcal
• Protein: 6g
• Fat: 5g
• Carbohydrates: 2g
• Sodium: 300mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Pickled Eggs Recipe

Recipe by MarryCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

81

kcal

A classic tangy, spicy snack soaked in a zesty vinegar brine with herbs and chili, perfect for make-ahead snacking.

Ingredients

• 2 1/4 cups distilled white vinegar

• 3/4 cup water

• 3 tsp kosher salt

• 1 tbsp coriander seeds

• 1 tbsp yellow mustard seeds

• 1 tbsp sugar

• 1/2 small onion, thinly sliced

• 1/2 to 1 Fresno chili, thinly sliced

• 12 hard-boiled eggs, peeled

• 9 celery rib tips

• 6 sprigs dill

Directions

• In a saucepan, combine vinegar, water, salt, coriander, mustard seeds, sugar, onion, and chili. Bring to a boil, then simmer for 5 minutes.
• While the brine simmers, pierce each hard-boiled egg multiple times with a toothpick.
• In 3 glass jars, layer celery, dill, and 4 eggs per jar.
• Carefully ladle the hot brine into the jars to completely cover the eggs. Seal the jars.
• Let cool to room temperature, then refrigerate for at least 24 hours before serving.

Notes

• Fresh Eggs: Using fresh eggs that are properly cooked and cooled in an ice bath will make them easier to peel.
• Customize Spice: Adjust the amount of chili to control the heat level to your preference.
• Add Color: For a beautiful pink color, add a few slices of raw beet to the jars.
• Storage: Keep the eggs fully submerged in the brine and stored in the refrigerator for up to one month.