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Sweet Pickled Eggs

Sweet Pickled Eggs

Tracy Mulder

Tracy Mulder

Simple and easy to prepare. These will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread and assorted cheeses.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
  2. Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
  3. Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
  4. Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
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Reviews

Wilemon
79

Wilemon

7/21/2004

I let these sit in the refrigerator for about a week, tossing once a day before we tasted them. These are great! I like them for a quick snack. I also added garlic and didn't bother to wrap the pickling spice, it just settles on the bottom anyway.

Kelli F.
74

Kelli F.

2/23/2008

The best pickled egg recipe I have tried. I didn't wrap the pickling spice, just added it to the jar. Turned out great.

Moebedda
69

Moebedda

10/4/2010

This is my goto recipe for deer camp pickled eggs. My tweaks are as follows. I add a tablespoon of minced garlic, one juliened red bell pepper, two hungarian peppers, two jalepeno peppers and layer everything. They are so tasty to eat with the eggs and there is a mild or hot pepper piece in the jar depending on the persons taste. I also leave the pickle spice free as it has a nice look in the bottle with the minced garlic. I use a bulk sized valasic pickle jar like you can buy from walmart(got to eat the pickles first of course) and keep all of the quantities the same as the recipe calls for, except I find that I can fit 18 eggs in the jar. You may need a tad bit more liquid, but with the added ingrediants, it shouldn't be to much.

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