Sweet Pickled Eggs

Sweet Pickled Eggs

21
Tracy Mulder 0

"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."

Ingredients

{{adjustedServings}} servings 110 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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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

21
  1. 29 Ratings

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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 t...

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

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 l...