Bread and Butter Pickled Eggs

If you love bread and butter pickles, you’re going to be obsessed with this easy bread and butter pickled egg recipe! The perfect combination of sweet + sour and completely addictive.

this RECIPE

Why You’ll Love This Recipe

• For bread and butter pickle fans: These pickled eggs truly taste exactly like a bread and butter pickle (but just in egg form).
• No canning required: Just throw them in the fridge and you’re good to go! It’s a really easy recipe that only takes as long as it does to hard-boil your eggs.
• They make incredible deviled eggs: Pickled eggs make the most heavenly deviled eggs, and these are no exception.

If you love sweet pickled eggs, you’ll also love this beet pickled egg recipe.

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Beet Pickled Eggs

Bread and Butter Pickled Egg Ingredients

(Related: Bread and Butter Pickles)

How to Make Bread and Butter Pickled Eggs

1. Hard-boil Eggs. Boil eggs for 11 minutes, then transfer to ice water for 5 minutes. Peel and set aside.
   
2. Make the Brine. Bring vinegar, water, sugar, and salt to a boil, then simmer until dissolved. Stir in turmeric and let cool to room temperature.
   
3. Add Everything to Your Jar. Pack the hard-boiled eggs into a jar with onion, garlic, mustard seeds, and celery seed. Pour brine over top, seal, and refrigerate at least 24 hours (best after about a week, but yummy still even in just a couple of hours).
   

Bread and Butter Pickled Egg Uses

• Turn them into an egg salad: The combination of sweet, savory and sour makes a super yummy egg salad! I usually add bread and butter pickles to my egg salad sandwiches anyway, so this just saves you a step.
• Make deviled eggs: Try it, it will become your new obsession.
• Eat them as a snack: I love eating pickled eggs as a snack! Really satisfying and so convenient to have on hand.

P.S. There’s nothing quite like a classic dill pickled egg! If you want to try a traditional version first, make this pickled egg recipe (or if you love heat, these spicy pickled eggs).

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Old-Fashioned Pickled Eggs

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Spicy Jalapeno Pickled Eggs

5 from 1 vote

Bread and Butter Pickled Eggs

How to make the most yummy bread and butter pickled eggs (that taste exactly like a bread and butter pickle and require no canning!).

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Servings: 10

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Equipment

• ▢
  1 large 32oz jar

Ingredients 

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• ▢ 10 large eggs
• ▢ 1 ½ cup white vinegar
• ▢ ½ cup water
• ▢ 1/3 cup sugar
• ▢ 1 ½ tbsp pickling salt
• ▢ ½ small onion, sliced
• ▢ 3 garlic cloves, peeled
• ▢ 1 tsp mustard seeds
• ▢ 1 tsp celery seed
• ▢ 1 tsp ground turmeric

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Instructions 

• Add the eggs to a saucepan of boiling water and cook for 11 minutes.
• Transfer the eggs to a bowl of iced water to cool.
• Allow to sit for 5 minutes.
• Pell and set aside.
• To make the brine, add the water, vinegar, sugar and salt to a pot and bring to a boil over high heat.
• Reduce the heat and simmer until dissolved.
• Remove from the heat.
• Add the ground turmeric and whisk to combine.
• Cool the brine for 30 minutes, until it reaches room temperature.
• Pack the eggs into a jar.
• Add the mustard seeds, garlic cloves and celery seeds in the jar.
• Pour the brine over the eggs, leaving 1/2″ of headspace.
• Close the jar with a nonreactive lid and refrigerate until needed.
• Allow the eggs to pickle for at least 24 hours before eating, preferably around one week for better flavors.

Notes

These pickled eggs will keep for up to 4 weeks refrigerated.

Nutrition

Serving: 1gCalories: 102kcalCarbohydrates: 8gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 65mgPotassium: 83mgFiber: 0.2gSugar: 7gVitamin A: 238IUVitamin C: 1mgCalcium: 35mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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