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Simple Pickled Eggs Recipe
with Sharon Peterson
This pickled eggs recipe is for refrigerator pickled product. Do not store these on the shelf! These can be stored in the refrigerator for several weeks to 3 or 4 months.
Pickled eggs are peeled, hard-boiled eggs in a pickling brine. The eggs are not processed and must then be stored in the refrigerator.
Pickled Eggs Recipes
Different recipes exist for pickled eggs. These are the ingredients I am using today.
Dilled Pickled Eggs Recipe
- 1.5 cups white vinegar
- 1 cup water
- 3/4 teaspoon dill weed
- 1/4 teaspoon white pepper
- 3 teaspoons salt
- 1/2 teaspoon mustard seed
- 1/2 teaspoon minced onion
- 1 peeled garlic clove
Boil your eggs. Regular eggs from the store work fine. Farm fresh eggs are best but they are also the hardest to peel! As you can see from the pictures my eggs are not...well they are not picture perfect. :0)
See how to hard boil eggs for my method. This is the method I've used for fairly good results with my ultra fresh farm eggs...believe me I've done worse. If you have egg boiling and peeling tips please feel free to let me know!
If you are using store purchased eggs know that since they are not as fresh.... they will peel much prettier!
The directions for each pickled eggs recipe is:
Bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack one dozen peeled, hard-cooked eggs loosely into a warm quart jar. I used a half gallon jar today.
Pour the hot pickling solution over the eggs in the jar. There needs to be enough pickling solution to completely cover the eggs. Cover, and refrigerate immediately. Pretty easy!
The eggs need to set in the picking brine for a time to allow them to pickle. 2 or 3 weeks is good.
I also have considered using my brine from my pickled beets recipe and just using it over boiled eggs. I think it would be yummy!
These are two more recipes... they look REALLY good. I especially want to try the Dark and Spicy!
Red Beet Eggs
- 1 cup red beet juice (from canned beets)
- 11/2 cups cider vinegar
- 1 tsp brown sugar
- small home canned red beets , or a couple of slices
DARK AND SPICY EGGS
- 11/2 cups cider vinegar
- 1/2 cup water
- 1 T dark brown sugar
- 2 tsp granulated sugar
- 1 tsp mixed pickling spice
- 1/2 tsp liquid smoke or hickory smoke salt
- 2 tsp salt
Recipes are from the National Center for Home Food Preservation.
Use a variety of brines from other pickled foods. pickled beets, bread and butter pickles, dill pickles, since it is stored in the fridge you can experiment.Online Canning Classes
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