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Balsamic Pickled Egg

Zesty Balsamic Pickled Eggs: Easy Protein-Packed Snack

Balsamic Pickled Eggs transform everyday hard-boiled eggs into colorful, protein-rich snacks bursting with tangy goodness.
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Prep Time 15 minutes
Cook Time 10 minutes
Pickling Time 5 minutes
Total Time 30 minutes
Servings: 6 eggs
Course: APPETIZERS
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 cup Balsamic Vinegar Key ingredient for acidity and color
  • 1 cup Water Dilutes the vinegar
  • 1 tbsp Salt Kosher or sea salt recommended
  • 1 tbsp Sugar Can substitute with honey or maple syrup
For the Eggs
  • 6 large Eggs Fresh, high-quality eggs recommended
Optional Flavor Boosters
  • Spices (bay leaves, garlic, or peppercorns) Add to customize the brine
  • Vinegar Variations Try different vinegars like apple cider or white wine

Equipment

  • Large pot
  • quart jar
  • Instant Pot

Method
 

Preparation Steps
  1. Hard-boil the eggs using your preferred method, aiming for 6-8 minutes.
  2. Cool and peel the hard-boiled eggs under running water.
  3. Combine balsamic vinegar, water, salt, and sugar in a large pot and heat gently until dissolved.
  4. Carefully place your peeled eggs into a clean quart jar.
  5. Pour brine over the eggs, leaving about 1/4 inch of headspace.
  6. Let sit for 30 minutes at room temperature before sealing.
  7. Refrigerate the jar once cooled to room temp.
  8. Let the eggs pickle for 5-7 days for best flavor.
  9. Enjoy your pickled eggs cold from the refrigerator!

Nutrition

Serving: 1eggCalories: 70kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 186mgSodium: 250mgPotassium: 60mgSugar: 1gVitamin A: 270IUCalcium: 50mgIron: 0.9mg

Notes

These pickled eggs can last for 3-4 months in the refrigerator, and the flavor improves over time.

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