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Blogger Molly Yeh loves snacking on these eggs with beer. Her method of cooking them ensures the yolks stay soft throughout the pickling process. Slideshow:  How to Make Pickles  

Molly Yeh
February 2016


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, combine the sugar, vinegar, kosher salt and 1 cup of water and bring to a boil, stirring to dissolve the sugar. Add the garlic and let cool completely.

  • Meanwhile, bring a medium saucepan of water to a boil. Fill a medium bowl with ice water. Using a slotted spoon, carefully add the eggs to the boiling water and cook them for 5 minutes. Transfer the eggs to the prepared ice water bath and let cool completely. Peel the eggs and carefully transfer to a glass jar. Pour the cooled brine over the eggs; top with a small bowl or ramekin to keep the eggs and garlic submerged in the brine. Cover and refrigerate for 1 week.

  • Cut the eggs in half lengthwise and arrange on a platter. Sprinkle with za’atar, sea salt, pepper and a dash of hot sauce and serve.