Community Pick
Pickled Eggs
photo by May I Have That Rec
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 12 hard-boiled eggs, peeled
- 1 large empty sterilized glass jar
- 4 cups vinegar
- 1 teaspoon salt
- 2 medium onions, chopped
- 1⁄3 cup sugar
- 1 tablespoon pickling spices
directions
- Put the peeled hardboiled eggs in the large jar.
- Boil the remaining ingredients together for 5 minutes.
- Pour over the eggs in the jar.
- Cover; leave on counter overnight.
- Keeps in refrigerator for weeks, in theory.
- In reality, if you love pickled eggs, these will disappear.
Questions & Replies
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I've kept pickled eggs in the refrigerator for over two years without them going bad. They were in a quart mason jar covered with pickling brine. In fact I just had two that were that old. I was looking for a recipe that had a little more flavor. I think I'm going to use Bread and Butter pickle brine on my next batch.
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Reviews
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Thank you for printing this recipe; my mother used to make these very often (they tended to disappear) and there was always a big jar of them in the refrigerator. I had lost her recipe, and have been searching for years to find one that seemed to be closest to hers. Yours is just perfect. With much gratitude. Doreen. (PS The beet juice is a great idea; mother also used to use vegetable colouring and made some red and some green for Christmas - I have done this and it made a sensation!)
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I'm hoping these taste as good as they look! I will let you know in a few days. I used eggs from my bantam chickens (bite size). I had a jar of hot red peppers in vinegar, so I substituted one of the cups of vinegar with this. I also strained out the cooked onions and garlic, and added a few slices of fresh onions to the jars, along with a teaspoon of crushed red pepper in each jar for added spice. I can't wait to try them!!
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I am not a pickled egg person. But DH always goes to deer camp and the guys he goes with love em. I don't know why I didn't review this sooner... The only change I made is when not using beet juice I went ahead and added the cup of water instead. Seems to balance everything out nicely. I also ring my onions and place some on the bottom of the jar and rest on top. Makes for a nice presentation. Also I followed the liquid amounts and I am able to do a half gallon jar and a quart jar of eggs. 36 eggs total farm fresh, which are the size of extra large grocery eggs, if that helps anyone. Thanks for posting this recipe..
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I have used this recipe now for 2 years straight. It's the only recipe my hubby likes for pickled eggs. He finds it to be a perfect balance of sweet and pickled. Will continue to use this for years to come. I separate them into smaller jars, him being a trucker he likes the smaller jars to fit in his fridge. :) Thank you.
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Tweaks
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RECIPE SUBMITTED BY
wildheart
Ridgeley, West Virginia
Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible