These pickle brine pickled eggs soak in a bold brine made from pickle brine, white vinegar, and crushed garlic, infusing them with a zesty, garlicky kick. Enjoy them after a few days for a mild tang or let them sit longer for an extra punch. Depending on what brand of pickle brine you use, you may need to adjust the amount of vinegar or salt, depending on your taste.
Ingredients
- 1 cup pickle brine
- 0.5 cups white vinegar
- 2 cloves garlic
- 0.25 teaspoons kosher salt
- 12 medium hard boiled eggs
Instructions
-
1
Combine pickle brine, vinegar, and garlic cloves in a saucepan; bring to a simmer. Add kosher salt. Remove saucepan from heat and cool liquid slightly.
-
2
Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal the jar and refrigerate, occasionally shaking the jar, for at least 2 days.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Korean Recipes
Corned Beef Roast
This corned beef roast is easy to prepare for the oven and wonderful to eat. Plan to roast for about one hour per pound.
Easy Nachos with Refried Beans
This is a quick recipe for nachos with refried beans to serve at get-togethers or on a Sunday watching football. Everyone I have served these to has loved them.
Sausage and Beef Stuffed Acorn Squash
This acorn squash is stuffed with ground beef, pork sausage, onions, garlic, and Cheddar cheese. Serve with a tossed salad and crusty bread for a simple, tasty meal.