How to Make Pickled Eggs
Carrissa from Sarcasta-Mom sent in her recipe for Pickled Eggs and I thought I would share it with you since most of us will be swimming in eggs here pretty soon with Easter right around the corner.
These look yummy!
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Recipe – How to Make Pickled Eggs
Ingredients
12 large eggs
1 1/2 cup white vinegar
1 1/2 cup water
1 tablespoon pickling spice
1 teaspoon salt
2 cloves garlic, crushed
1 bay leaf
1 small onion
Instructions
For the bath I did, I doubled this recipe – we had a lot of eggs from my friend’s farm that I promised to use up.
First, put the eggs in a pot, cover with cold water and bring to a boil. One they are at a boil, remove immediately from heat, cover, and let sit for 10 minutes.
Cool the eggs under cold running water, then peel.
In a medium sized pan, combine water, vinegar, pickling spice an garlic. Bring to a boil then remove from heat.
Place slices of raw onion at the bottom of sterilized canning jars. Add as many eggs as will comfortably fit in your jars.
Ladle the hot brine over the eggs, leaving almost no head space {I like to try to make sure I get a good amount of spices and a few chunks of garlic in each jar}.
Screw lids on tightly and refrigerate for 8-10 days before eating.
I love bringing these to parties and potlucks because people are always very skeptical of pickled eggs. I find once people give them a go, they really enjoy them.
This is a great recipe for chicken keepers who find themselves with an abundance of eggs. I hope you feel your readers would enjoy it.
Thanks, Carissa, these look great!
~Mavis
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Wynne says
I’ve never seen white pickled eggs before, but the recipe sounds delicious. We always pickle eggs with sliced red beets, so they’re a gorgeous fuschia.
Celie says
So I was thinking about what to make for dinner tonight and was considering this Cooking Light recipe. It occurred to me that you might like to try it because of all of the eggs it uses. It’s a GREAT soup, but you have to like lemon and eggs to have it. Also, a little tricky at the end, but worth it. Enjoy.
http://www.myrecipes.com/recipe/quick-avgolemono-orzo-chicken-soup-10000001142015/
Mavis says
Thanks, I’ll take a peek.
Carol says
The pickled egg recipe looks delish. Will give it a try. I make pickled beets and dill pickles each year. We use the pickling liquid left over when the pickles are gone from the jar to make pickled eggs. The eggs pickled in the beet liquid are a beautiful pink. The eggs in the dill pickle liquid are a pale yellow or white. This is a great way to “recycle” the juices. And it’s so easy, too.
Barbara Guthrie says
I love pickled eggs. Unfortunately, I have to pay the high price in the grocery store for the eggs. Try adding a little horseradish to the brine if you like a little heat. I add horseradish to canned, dilled veggies and they turn out fantastic. Great to eat and to add to a bloody mary.
Dani Harper says
Can pickled eggs be processed so they will keep as long as pickles? And how long will they keep if you just put them in the fridge as described in the recipe? Thanks.
Kathy says
I just read an article that canning eggs turn green. Like over cooked hard boiled eggs.
pamela hunt says
I would like to know if you can process these to make then shelf stable?
Megan says
Shows how to make shelf stable eggs, you could substitute recipe by following the directions here: http://kuntzfamily.com/recipes/pickled_eggs.shtml
alishea says
yes ma’am, I would also like to know how long they will keep in the fridge. please reply.