Perfect Pickled Eggs

Serves 12
Prep Time 10 min
Cook Time 12 min
Print Recipe
Prior to the days of refrigeration, pickling eggs in vinegar was used as a preservation method. Pickled eggs are delicious served with deli meats for a light dinner, as an appetizer, or at a picnic. Try making your own pickling spice mixture!

Ingredients

  • 12 hard boiled eggs, peeled
  • 1 cup (250 mL) white vinegar
  • 1 cup (250 mL) water
  • 1 tbsp (15 mL) granulated sugar
  • 2 tsp (10 mL) pickling spice
  • 1 tsp (5 mL) salt

Instructions

  • Step 1

    Combine vinegar, water, sugar, pickling spices and salt in small saucepan.

  • Step 2

    Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.

  • Step 3

    Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into jar. Top up with more water, if necessary, to ensure eggs are completely covered.

  • Step 4

    Let cool. Cover jar with lid and refrigerate for at least two days before enjoying.

Variations IconVariations

  • Beet Pickled Eggs: Add a cooked peeled sliced beet to the pickling liquid to make beautiful magenta coloured pickled eggs.
  • Jalapeño Pickled Eggs: Add a sliced jalapeño pepper (remove seeds for milder flavour) to jar before sealing. Add 1/4 cup (60 mL) steamed spinach for green colour and mild spinach flavour if desired.
  • Spiced Pickled Eggs: Add 1/4 tsp (1 mL) each mustard seeds, coriander seeds, cloves, and turmeric and 1 star anis to pickling liquid to make spiced and golden-coloured eggs.

Paperclip IconTips

  • Pickled eggs will keep for one month in the refrigerator.
  • To make your own pickling spice mixture, use 1 tsp (5 mL) peppercorns, 10 whole cloves, 1 bay leaf and 2 dried whole chili peppers.
  • For a quick method of pickling eggs, place hard boiled eggs in pickle or pickled beet juice. Refrigerate at least two days before serving.
  • Keep a supply of pickled eggs in your refrigerator for a quick, healthy snack. Use pickled eggs to make egg salad or devilled eggs. Slice them for a sandwich filling or chop them to garnish a salad.

Nutrition Facts

Per pickled egg serving
Calories77
Fat5 g
Saturated Fat1 g
Trans Fat0 g
Carbohydrate1 g
Fibre0 g
Sugars0 g
Protein6 g
Sodium132 mg