These refrigerator giardiniera pickled eggs are spicy, tangy and just as addictive as regular giardiniera. Here’s how to make them.
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Pin ItAlso, if you want something more classic, try my traditional (and really simple) refrigerator pickled egg recipe.
Giardiniera Pickled Egg Ingredients
Eggs: Hard-boiled like usual.
Sugar and Salt: I prefer white sugar for these pickled eggs for a clean pickle brine taste. Make sure to use either pickling salt or kosher salt (table salt has an unpleasent aftertaste and can make your brine cloudy).
Vinegar: White vinegar is best for this recipe.
Spices: Fresh bay leaf, fennel seeds, mustard seeds and celery seeds.
Fresh Vegetables: Celery, cauliflower, red bell pepper and carrots (giardiniera staples).
How to Make Giardiniera Pickled Eggs
- Hard-boil Your Eggs. My favorite way to hard-boil eggs perfectly every time is to bring your pot to a boil, turn off the heat and cover for 10 minutes on the same burner that was just on.
- The Brine. Mix the vinegar, salt and sugar over the stove. Stir in turmeric and let cool to room temperature.
- Add Everything. 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).
Giardiniera Pickled Egg Uses
- Spicy Deviled Eggs: These make the best deviled eggs!
- In a Chopped Salad: Seriously, try it! It will take your chopped salad to the next level.
- On their own: I could eat 6 of these in one sitting just by themselves (I know, I know, but they’re so good lol).
- Egg Salad: I have said this time and time again that pickled eggs make the absolute most heavenly egg salad, and these giardiniera pickled eggs are no exception.
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Pin ItP.S. I highly recommend making these pickled eggs, however, if you want to make a batch of the classic giardiniera too, here’s a good recipe: https://nurturedhomes.com/giardiniera
Pickle Recipes
Giardiniera
Giardiniera Pickled Eggs
Equipment
- 1 large 32oz jar
Ingredients
- 10 large eggs
- 1 ½ cups white vinegar
- ½ cup water
- ¼ cup granulated sugar
- 1 tbsp kosher salt
- ¼ cup cauliflower florets
- 2 tbsp chopped celery
- 2 tbsp chopped carrots
- 2 tbsp sliced red peppers
- 1 bay leaf
- ½ tsp celery seeds
- ½ tsp fennel seeds
- ½ tsp mustard seeds
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 vinegar, water, salt and sugar to a pot.
- Stir to combine.
- Bring to a boil over high heat.
- Reduce the heat and simmer until dissolved.
- Remove from the heat.
- Cool the brine for 30 minutes, until it reaches room temperature.
- Pack the eggs, vegetables, bay leaf, celery seeds and mustard seeds into a jar.
- Pour the brine over the eggs, leaving 1/2″ of headspace.
- Close the jar with a nonreactive lid
- Gently rotate to move the vegetables and spices around then refrigerate until needed.
- Allow the eggs to pickle for at least 24 hours before eating, preferably around one week for better flavors.
