Pickled eggs recipe
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I made these when I had my pub, and they were always a hit. I made them in large batches because of the standing time, but have scaled the recipe for home use.
260 people made this
- 12 very large eggs
- 350ml (12 fl oz) distilled cider vinegar
- 350ml (12 fl oz) water
- 1 tablespoon pickling spice
- 1 clove garlic, crushed
- 1 bay leaf
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Place eggs in a saucepan and cover with cold water. Bring water to the boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to the boil and mix in the garlic and bay leaf. Remove from heat.
- Transfer the eggs to sterilised containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
Reviews & ratingsAverage global rating:(92)
Reviews in English (79)
This is OK as a quick fix but there is too much water for it to be a bona fide pickle. Pickled eggs made this way will need to kept in the refrigerator. I have always used 100% white vinegar but having read this recipe I used 100% cider vinegar which is a great improvement. Diluting the vinegar kind of defeats the purpose of pickling but using all vinegar and no water means that once the jar is opened the eggs can be kept unrefrigerated for up to 6 weeks. To my palate, they taste better, too.-29 Dec 2011
Altered ingredient amounts.I made a few changes in this recipe which I think helped it a lot, and will make some more the next time I make it. I used cider vinegar instead of plain, which made the eggs a nice light "tea" colour. I also added about 2 teaspoons of salt and about 4 tbsp of sugar. Next time I'm going to double the sugar, will leave out the bay leaf (there's plenty of that in the pickling spice) and maybe add another clove or two of garlic. A good first effort for me at pickled eggs, and I'm enjoying them (hubby and daughter won't even get close!) :o)!-15 Sep 2008
Took shortcuts.Rave reviews from the party I did this for, for 60 people. As I forgot to pick up the Pickling spices, I made up my own using the same usual ingredients. Packed it in a huge jar, sealed it and left in the cold garage for a week. And because I am lazy, I used the minced garlic in a jar. Worked excellent! I will definitely use this recipe again!-15 Sep 2008
How to Make Pickled Eggs
Pickled eggs are a real treat and the perfect tangy salty snack. Just pour a flavorful brine over hard-boiled eggs and stick them in the fridge, no canning required.
Originally I was pretty skeptical of pickled eggs. Aren’t they just some nasty bar food, like Prarie “oysters,” only consumed by people too drunk to know better?
That, of course, all changed when I had my first pickled egg.
Long ago, my now-husband took me on a date to one of the best craft beer bars in the northeast. It was a real treat, and the beer was exceptional, but they didn’t have a kitchen, just a selection of cheeses and pickles as snacks. My husband ordered a pickled egg, and I honestly looked at him in horror. You’re really going to eat that thing?
They brought out a tiny plate with a single hard-boiled egg, cut in half. It was drizzled with olive oil and decorated with a tiny tuft of microgreens, and I’ll give them credit, they really did make it look beautiful. I remained unconvinced until I watched a look of pure delight spread across his face at the first bite.
Now I had to know…I tentatively bit into the pickled egg…and was completely blown away. Where hard-boiled eggs are bland and simple, pickled eggs are anything but. The vinegar brings them alive, and a salty brine is just right for dressing an unassuming egg. Add a tiny bit of sweet to balance out the vinegar tang, and you’ve got a recipe for the perfect little flavor bomb.
Ten years later, I’m still experimenting with pickled egg recipes, finding new ways to infuse incredible flavor into our spring bounty of eggs. In all that time, I have yet to have a “bad” pickled egg, simply because it’s hard to mess these up.
Start with a simple brine, and add whatever spices tickle your fancy. It’s hard to go wrong…
First, soft boil your eggs. I like to boil at least 12 dozen eggs, because it takes 12 eggs to fill a quart jar, and I like to put up enough to make it worth my effort. But, if your water bath canner can only hold eight jars, you might decide to pickle eight dozen. Or I suppose you could do 4 dozen eggs, with 6 eggs in each pint, and end up with 8 pint jars.
Another thing to consider is there are always a percent of the eggs that don’t peel nicely. I like my jars to look pretty. So, I usually boil more than I need, then chop up eggs that are falling apart and use them right away, instead of pickling the pieces.
Anyway, this recipe is for a 12 dozen eggs.
Boil your eggs, cool them down, and peel them.
My process this last time was I would fill my large pan with 5-6 dozen eggs, then fill it with cold water (leaving a couple inches head room for boiling). Then I would turn on the heat, bring it to a boil, and boil for 15 minutes. Because it was such a large pan, I had a hard time getting my water to a rolling boil. So, when my 15 minute timer went off, I would turn the heat off, but let the eggs sit in the water for another 5 minutes to keep cooking.
Then, because I was cooking batch after batch and wanted to reuse my hot water, I would use a slotted spoon to fish out my eggs and place them in a large mixing bowl on the counter to start cooling.
I’d start a timer for 10 minutes. When it went off, I’d dump the eggs into the drawer of my fridge, with a few ice packs, to continue cooling. If you didn’t have enough room in your fridge, another option for cooling a big batch of boiled eggs would be to spread a couple bags of ice out in the bottom of a cooler, then dump your boiled eggs in there to cool off.
Meanwhile, while I was waiting 10 minutes for the eggs to start cooling on the counter, I’d use the slotted spoon to slowly lower more eggs into the hot water. Then I’d turn on the heat under the pan and repeat.
Once all my eggs were cooked and cooled, I’d start peeling them. I’d take out a bowl full of boiled eggs, peel them, and place them back in the fridge in a container. (that way the peeled eggs were kept separate from the eggs with shells, and there were never very many eggs out of the fridge at a time)
Once all my eggs are peeled, I’ll get ready to can them.
To make the brine, mix the following ingredients in a pot and bring to boil:
At this time I’d fill my canner just over half full (for quart jars) and get it boiling. You want the canner to have enough water that it cover the tops of the jars by 1-2 inches. So, if you are canning pints, or aren’t canning enough quarts to fill your canner, you will need more water.
You can experiment with how much water you need in your canner ahead of time by filling your desired size and amount of jars with water and screwing lids on them, placing them in your canner, then measuring how many gallons of water you need.
Once the brine and the water canner are both heating, I’ll get everything else ready.
I like to add to each quart jar when I fill it:
So, when I am getting ready, I like to peel a bowl full of garlic cloves. I also like to put a bowl of turmeric powder on the counter with a 1/2 teaspoon in it.
I place my jar tongs on the counter, along with a bowl of brand new canning lids, and another bowl of canning rings.
I get out my canning jars and make sure they are all clean and near the sink.
Then I will get all the eggs out and fill their containers with hot water, covering the eggs by about an inch of water. When your eggs are chilled, it can cool your brine down too much, causing broken jars and lids that don’t seal. So I like to heat all the eggs up right before I start canning by pouring hot water over them.
Then I place clean dishpans in the sink and fill about 1/2 full with hot tap water (ours gets pretty hot). Then I place three jars in each dishpan. Your jars must be hot when you pour the boiling brine into them, or the jars can break. As you are filling jars, keep refilling the dishpans with jars so they all have a chance to warm up before being filled with the hot brine.
Once the jars, the eggs, the brine, and the water in the canner are all hot, then you’re ready to start the race. I like to get the jars filled and in the canner as soon as possible once I start filling them, so they don’t have time to cool down. That being said, many hands are handy for this part.
Someone grabs a jar and tosses 12 eggs, 2 cloves of garlic, and 1/2 teaspoon turmeric in it, then passes it to the next person. They use a jar funnel and a ladle to fill the jar. Then a canning lid and ring are put on the jar.
When there are enough full jars to fill the canner, the canner should be turned off, the lid removed, and the jars lowered slowly into the water using the canning tongs.
Then the lid should be replaced, the heat turned back on, and the timer set for 15 minutes.
Meanwhile a counter should be cleared, and a towel spread out, so as to make a place for the hot jars when they are removed.
When the 15 minutes is up, turn off the heat, carefully remove the lid, and then use the canning tongs to slowly remove the jars and place on towel (right side up) with 1 inch space in between jars.
Let sit for 12 hours without disturbing.
After that time has passes, test the lids to see if they are sealed. Any that are not sealed should be place in the fridge and used first. The rest of the jars may be stored on a shelf in a cool place until needed.
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I naturally am a cook that tosses in a little of that and a little of this. But I’ve had enough people ask for “my recipes” that I’ve started putting together my first cookbook.
This means I’ve had to learn how to measure my ingredients, write them down, then evaluate my creation. Usually I have to tweak my recipe over and over again.
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Are Pickled Eggs Good for You?
Pickled eggs are great to keep around your kitchen. But are they healthy?
With boiled eggs, beetroots, vinegar, and sugar as the ingredients, this pickled eggs recipe is pretty healthy. Each egg contains only about 72 calories, and is a good source of protein, providing 6 grams’ worth.
Cholesterol is the same amount found in an ordinary egg, about 164 mg, or 55% of your daily allowance. Studies suggest that healthy people can eat up to 3 eggs a day with positive outcomes, so one of these pickled eggs per day shouldn’t give you any health concerns.
Plan Your Pickling Day!
I should say that the vinegar smell will be with you in your kitchen for a few hours after cooking. It is best cooked when you do not have any guests coming round, or indeed any members of your family who are adverse to the smell of vinegar. My sister always had to be out the house the day my Mother pickled the eggs!
Once the eggs are in the jar they need to be left for at least two weeks for you to get the full flavour of the pickled egg. If you are using malt vinegar, the outside of the egg will go brown. They do need to be consumed within three or four months as they may start to go a bit ‘rubbery’ after that.
Do get in touch if you love pickled eggs too!
How to Make Pickle Eggs
- Hard Boil Eggs: Place eggs in a single layer in a saucepan. Cover with water and bring to a boil. As soon as the water boils, remove from the heat and cover. Let sit for 12 minutes and then transfer to ice cold water for 5 minutes. (Or make in the Instant Pot.)
- Peel Eggs: Peel the hard boiled eggs. The easiest eggs to peel, I’ve found, are the ones that are hard boiled in the Instant Pot.
- Create Brine Mixture: Bring water and vinegar to a boil in a sauce pan. Stir in salt and sugar.
- Combine Everything: Add the eggs to a mason jar and fill with brining liquid (you may not need to use all of it). Then add in the seasonings. You can switch these out with some of the alternatives listed below.
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Miniature hard-boiled quail eggs are a fun one-bite cocktail party snack, especially when pickled and stained pink by grated beet. Simply make a quick pickling brine by boiling water, vinegar, sugar, salt, spices, and grated beet cool and pour over peeled, hard-boiled quail eggs. After a short 24-hour pickling time, the eggs will be ready for your next party. Try this make-ahead appetizer sprinkled with some fancy finishing salt.
Special equipment: You will need a glass pint jar with a tightfitting lid for this recipe.
What to buy: You can find quail eggs at well stocked high-end grocery stores and some farmers’ markets.
This recipe was featured as part of our Game Meat Recipes for the Big Game.
Tips for Eggs and Christmas
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
10 hard boiled eggs, peeled
1/3 cup water
1 1/2 cup white vinegar
3 teaspoons table or pickling salt
1 teaspoon whole black peppercorns
1 Vidalia or other sweet onion, sliced
Place the hard-boiled eggs in a quart-sized jar and set aside.
Bring the water, vinegar, salt, and peppercorns to a boil in a saucepan and let boil for one minute. Pour the water mixture over the eggs in the jar. Place the onion slices over the eggs.
Seal the jar with the lid and refrigerate. Eggs are ready in 12 hours. Store in the refrigerator for up to 3 months.
Tangy Pickled Eggs( 16 Votes)
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These are a real Southern specialty, and if you've never had the chance to try them, you'd better get ready to eat more than one! These Tangy Pickled Eggs are an old-fashioned Southern recipe that is now easy to make at home! Just a few simple steps and simple ingredients and you'll be making Tangy Pickled Eggs in no time!
What You'll Need
- 12 eggs
- 3 cups white vinegar
- 1 / 2 cup water
- 1 garlic clove, thinly sliced
- 2 tablespoons sugar
- 1 tablespoon pickling spice
- 1 teaspoon salt
- 1 / 2 teaspoon black pepper
What to Do
- Place eggs in a large saucepan with enough water to cover them bring to boil over high heat. Remove from heat, cover, and let sit 20 minutes. Drain hot water then run cold water over eggs. Let eggs cool 5 to 10 minutes, then peel. Place in a large canning jar or bowl and set aside.
- In large saucepan over high heat, combine remaining ingredients bring to boil. Allow to cool slightly then carefully pour mixture over eggs. Cover and chill overnight before serving.
Before You Start Cooking!
- Covered tightly, these should keep in the refrigerator for up to one month.
- To make these Amish-style, add 1/2 cup beet juice in place of the 1/2 cup water called for in the recipe. You can also add some sliced or whole canned beets if you want!
- We've got more Southern recipes for you! Like these Sensational Southern Casserole Recipes we know you'll love.
- If you enjoy old-fashioned recipes, like our Tangy Pickled Eggs, then you're going to love this collection of Old-Fashioned Dinner Recipes, Dessert Recipes, and More.
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what size jar should be used?
The size of the jar will depend on how many eggs you want to store, and if you want to store all of your eggs together. :) It's up to you!
forgot to ask can this liquid be rewarmed and used again
Hi there. The Test Kitchen says no. It can be a cross contamination issue.
tried this they were great .
You can use any combination of spices you like once you are ready to "pickle" the eggs after they are hard cooked. Be careful about hard cooking them. The higher the temperature, the closer to actual "boiling", the more likely you are to have the ugly dark ring around the yolk. I personally use beet juice and apple cider vinegar rather than white vinegar because ACV helps to lower blood sugar similar to Metformin but doesn't cost as much as drugs do. I also use pickling spice mixture (in a mesh tea ball infuser) sometimes to vary the taste similar to sauerbraten. I don't "boil" a lot, just get temp near that high to release the flavor from spices. I think of this as more German/Pennsylvania Dutch because Germans pickle anything especially veggies and then eat them cold.
excellent! Thank-you I grew up in mississipi and louisiana eating these darn things along withpickled pigs feet! whew that was a long time ago!
No bad, but I have been doing this for over 40 years. I have a couple of taverns that save the jars ( with liquid ) from pickeled sausages. I add the hard-boiled eggs and spices to kick them up and let them sit in the fridge for about a week.
Can you peel the eggs before you boil them? It seems like it would be easier.
In Step 1, after you let the eggs cool 5 to 10 minutes, you peel them and then boil them in the remaining ingredients. Enjoy!
Why don't you try it and report back?? You do understand the consistency of eggs prior to cooking, don't you?
Whow. please d'ont live up to your nickname. Stop and think about your question--or are you just posting foolishness to get a rise out of others??
Sorry. meant "don't" in previous post.
Add cooked eggs to the pickled beets. We add horseradish for more spice.
home made pickeled beets are the best.! Just add them to the eggs when you put them into your container.
The PA Dutch don't color them pink, we use beets! Just add the beet juice into the mixture, and maybe a bit more sugar. Stick the beets, the eggs, and some sliced onions into the juice and let them set for about a week before serving. Same recipe, different ethnicity.
Are you referring to using a jar of pickled beets instead of the vinegar, or in place of some of the vinegar? Sounds good -- could we make them a little more spicy by adding some hot sauce?
I was going to add that comment. I don't think of pickled eggs as a Southern dish but rather a Pennsylvania Dutch dish made with regular canned beets. My Granddaughter aptly calls them "pinkled eggs." We love them.
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Beet Pickled Eggs Serving Suggestions
Most often, I enjoy these beet pickled eggs as a snack or quick lunch, seasoned with a sprinkle of salt and freshly cracked black pepper. They’re also fantastic on avocado toast, topped off with Everything Bagel Seasoning or Za’atar. You could even use them to make egg salad!
Otherwise, I suggest serving this recipe as part of a spring brunch. Season the eggs simply with salt and pepper, or scoop out the yolks and transform them into deviled eggs. The brightly colored shells look adorable (and taste delicious) with the creamy, tangy deviled egg filling inside. They’re guaranteed to be a hit!