Pickled Eggs Recipe: Perfectly Tangy and Garlicky na Lasang Penoy

This pickled eggs recipe makes approximately 30 eggs. Hard-boil the eggs for 10-12 minutes, cool and peel them, then prepare a vinegar brine using white distilled vinegar, water, salt, and sugar.

The garlic, green chilies, black peppercorns, and bay leaves are placed directly into a clean jar along with the peeled eggs. Pour the hot vinegar brine over everything, allow it to cool, and refrigerate.

Allow the pickled eggs to sit for at least 3 days before eating so the flavors have time to develop.

Author Onyok Kokok

Ingredients

For the Eggs

30 large eggs hard-boiled and peeled

For the Pickling Brine

4 cups vinegar
2 cups water
2 tablespoons salt
2 tablespoons sugar

Flavorings

2 whole heads garlic peeled and left whole
12 green chilies siling haba, whole or slit
1 tablespoon whole black peppercorns
2 bay leaves

Instructions

Hard-Boil the Eggs

Place the eggs in a pot and cover them with water.
Bring the water to a boil and cook the eggs for 10-12 minutes.
Once cooked, cool the eggs and peel them carefully.
Set the peeled eggs aside while you prepare the brine.

Prepare the Pickling Brine

In a pot, combine: 4 cups white distilled vinegar, 2 cups water, 2 tablespoons salt, 2 tablespoons sugar
Bring the mixture to a boil, then simmer for at least 2 minutes, stirring until the salt and sugar are completely dissolved.

Add the Flavorings and Eggs

Place the following into a clean glass jar: Peeled whole garlic cloves, Green chilies, Whole black peppercorns, Bay leaves

Add the Eggs.

Carefully place the 30 peeled hard-boiled eggs into the jar. Arrange them so the brine can circulate around the eggs.

Add the Hot Brine

Pour the hot vinegar brine over the eggs and flavorings.
Make sure the eggs are completely covered by the brine.

Cool the Jar

Allow the jar to cool before refrigerating.

Refrigerate

Once cooled, place the pickled eggs in the refrigerator.

Let the Eggs Pickle

For the best flavor, allow the eggs to pickle for at least 3 days before eating.
The garlic, chilies, peppercorns, and bay leaves will continue to infuse the vinegar brine as the eggs sit in the refrigerator.