Do you have extra eggs? Try pickling them! Pickled eggs are delicious as a main course, an addition to a salad or as a snack or appetizer.
Unfortunately, there are no research supported home canning processes for pickled eggs. The information and recipe provided here are all meant for the pickled eggs to be stored in the refrigerator. Another option for keeping eggs for a longer period would be to freeze eggs.
What are Pickled Eggs?
Pickled eggs are hard-cooked eggs that are peeled and put into a solution of vinegar, salt, spices, and other seasonings. Pickling solutions are heated to a boil, simmered for 5 minutes, and poured over the peeled eggs.
Tips for Pickling Eggs
- Small or medium eggs are good for pickling as seasoning will more readily penetrate the egg.
- Fresh eggs used for pickling will ensure the highest quality product. However, eggs that are a few days old will peel better after boiling.
- The container used for pickled eggs should be able to close tightly. Glass canning jars work well. A quart-size canning jar will hold about one dozen medium-sized eggs.
- Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings.
- Pickled eggs MUST be always stored in the refrigerator.
- The pickling solution must completely cover all hard-boiled eggs.
- Once eggs have been combined with a pickling solution, a period of 1 to 3 weeks is required for seasoning to fully penetrate the eggs.
- Use pickled eggs within 3 to 4 months for best quality.
Dark and Spicy Pickled Eggs
- 1 ½ cups cider vinegar
- ½ cup water
- 1 Tablespoon dark brown sugar
- 2 teaspoons granulated sugar
- 1 teaspoon mixed pickling spice
- ¼ teaspoon liquid smoke/hickory smoke salt
- 2 teaspoons salt
- Wash hands with soap and water.
- Pack no more than 12 peeled, hard-cooked eggs into tight-sealing container.
- Bring all pickling ingredients to a boil, reduce and simmer for 5 minutes.
- Pour hot pickling solution over eggs assuring all eggs are covered.
- Cover and refrigerate immediately.
- Use within 3 to 4 months.
- Always store in the refrigerator.
- Use a clean tool to remove eggs from the brine. Do not re-use the brine.
Additional pickling brine recipes are available from the National Center for Home Food Preservation.
This article has been peer-reviewed.