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Pickled Eggs
If you raise chickens, chances are there are certain times during the year when you have more eggs than you know what to do with! Here's a great way to use them up. (Not a canning recipe.)
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Prep Time:
15
minutes
mins
Resting Time in the Fridge:
7
days
d
Total Time:
7
days
d
15
minutes
mins
Ingredients
Eggs
hard boiled
Dark & Spicy Pickled Eggs
1 ½
cups
Vinegar
cider
½
cup
Water
1
Tablespoon
Sugar
dark brown
2
teaspoons
Sugar
granulated
1
teaspoon
Mixed Pickling Spices
½
teaspoon
Liquid Smoke
or hickory smoke salt
2
teaspoons
Salt
Dilled Pickled Eggs
1 ½
cups
Vinegar
white
1
cup
Water
¾
teaspoon
Dill Weed
¼
teaspoon
White Pepper
3
teaspoons
Salt
½
teaspoon
Mustard Seed
½
teaspoon
Onion(s)
minced
1
clove
Garlic
peeled
Red Beet Pickled Eggs
1
cup
Red Beet Juice
from canned beets
1 ½
cups
Vinegar
cider
1
teaspoon
Sugar
brown
Home Canned Beets
small ones or a couple of slices
Instructions
Cook hard-boiled eggs and peel.
Bring all the ingredients (except the eggs) to a boil. Reduce the heat and simmer for 5 minutes.
Pack peeled, hard-cooked eggs loosely into warm jars.
Pour the hot pickling solution over the eggs in the jars. There needs to be enough pickling solution to completely cover the eggs.
Cover the jars and refrigerate immediately. Pretty easy!
Notes
Sources: National Center for Home Food Preservation, Washington State University Extension
Author:
Sharon Peterson