Pickled Eggs

"These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs."
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by Becky W. photo by Becky W.
photo by lokiandshiraz photo by lokiandshiraz
photo by Ken W. photo by Ken W.
photo by Kelly E. photo by Kelly E.
Ready In:
35mins
Ingredients:
7
Serves:
12
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ingredients

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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

  1. Any particular reason to leave them on the counter overnight? Or can they be immediately lidded and put in the fridge? And by covered, does that mean a lid, or loose cover with foil or something?
     
  2. How long can you store them?
     
  3. Does a person delute the vineger with water ?
     
  4. Can you substitute Stevia for the sugar?
     
  5. 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

  1. 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!)
     
  2. 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!!
     
    • Review photo by Becky W.
  3. I use purple onions and added garlic. May the eggs turn pink :-) The Taste is pretty darn good. I use apple cider vinegar in one batch, and white vinegar in the other batch. the apple cider vinegar is quite a bit better
     
  4. 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..
     
  5. 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.
     
    • Review photo by lokiandshiraz
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Tweaks

  1. I've tried it both with the pickling spice and without. I prefer them without. And apple cider vinegar is best as well as adding garlic.
     
  2. As some have stated, add a little beet juice for coloring. I added a Tablespoon of Ghost Pepper to add some heat to it. Two dozen taken out in less than a hour after a couple days of marinating in the fridge. The guys loved them!
     
  3. You can use home-flock uncaged chicken eggs, a natural vinegar instead of distilled/refined vinegar, organic less-refined sugar, and homegrown items like garlic, dill & basil, if you like. Try the beets for a pretty magenta color, and try turmeric for brilliant yellows.
     
  4. 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.
     
  5. Eggs in commerical hot bread and butter pickle juice.
     

RECIPE SUBMITTED BY

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
 
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