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Pickled eggs in a glass jar with vinegar brine, spices.
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Spiced Pickled Eggs (Tangy Indian-Inspired Version)

Indian-inspired spiced pickled eggs made with chili, garlic, mustard seeds, and turmeric. Tangy, spiced, and easy to make ahead.
Prep Time10 minutes
Cook Time15 minutes
Pickling Time3 days
Total Time25 minutes
Course: pickle
Cuisine: Indian
Keyword: Pickled Eggs
Servings: 8 People
Calories: 104kcal

Ingredients

  • 8 large eggs
  • 2 cups 480 ml white vinegar
  • 1 cup 240 ml water
  • 1½ teaspoon salt
  • 2 teaspoon sugar
  • 1 teaspoon ground turmeric
  • 2 dried red chilies or 1 teaspoon chili flakes
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 4 garlic cloves lightly crushed
  • 2 bay leaves
  • Small bunch fresh dill or coriander optional, for garnish
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Instructions

  • Boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Simmer 9–10 minutes, then transfer to cold water. Peel once cool.
  • Make the brine: In a saucepan, combine vinegar, water, salt, sugar, turmeric, dried chilies, mustard seeds, cumin seeds, garlic, and bay leaves. Bring to a boil, then reduce to a simmer for 3–4 minutes.
  • Pack the jar: Place the peeled eggs into a clean glass jar. Add dill or coriander if using.
  • Pour the brine: Carefully pour the hot spiced brine over the eggs until fully covered. Let cool to room temperature.
  • Pickle time: Seal and refrigerate. Allow at least 3 days for flavor to develop, though 1 week is ideal.

Notes

Ingredient swaps:
  • Use apple cider vinegar for a fruitier tang instead of white vinegar.
  • Add beet slices to the brine for pink-colored eggs.
  • Swap sugar with honey or maple syrup for a natural sweetener.
Technique tips:
  • Let the eggs pickle for at least 3 days before eating for best flavor.
  • Pierce eggs lightly with a pin before pickling if you want the brine to soak in faster.
  • Always store in sterilized glass jars to prevent spoilage.
Make-ahead and storage:
  • Eggs keep well in the fridge for 2–3 weeks when fully submerged in brine.
  • Do not freeze pickled eggs, as the texture turns rubbery.
  • Refill brine as needed to keep eggs covered at all times.
Serving ideas:
  • Serve as a pub-style snack with beer or cider.
  • Slice into salads for extra protein and tang.
  • Pair with cold cuts, cheese, or crackers for a rustic platter.
Twist ideas:
  • Spicy: Add chili flakes, jalapeños, or hot sauce to the brine.
  • Herby: Use dill, thyme, or rosemary for fresh aromatic notes.
  • Smoky: Add smoked paprika or chipotle to give depth of flavor.
  • Asian style: Flavor with soy sauce, ginger, and garlic in the brine.

Nutrition

Calories: 104kcal | Carbohydrates: 8g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 136mg | Potassium: 258mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2562IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg