The Stay At Home Chef · by Rachel Farnsworth
Easy Pickled Eggs
NUTRITION · PER SERVING25M COOK
CAL 5%·PRO 13%
CARBS 5G21% OF CAL
0G FIBER1G OTHER4G TOTAL SUGAR
FAT 5G48% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick refrigerator pickled eggs with vinegar, spices, and optional heat from jalapeños. Tangy, customizable, and shelf-stable for snacking or salad toppings.
condimentamerican🥄 saucepandairy freegluten freevegetarian
View the full recipe on The Stay At Home Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 hard boiled eggs
- 1/4 sliced red onion
- 3 whole garlic cloves
- 3 sprigs fresh dill
- 1 teaspoon whole black peppercorns
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 small hot red pepper (whole)
- 1 medium jalapeno (sliced)
- 1 teaspoon crushed red pepper flakes
At a glance
PER SERVING · TIME 25M
CAL 5%·PRO 13%
CARBS 5G21% OF CAL
0G FIBER1G OTHER4G TOTAL SUGAR
FAT 5G48% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 355mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 103mg
- Calcium
- 30mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.