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Best Pickled Eggs in all of Ottawa

Best Pickled Eggs in all of Ottawa


This is a nice and easy recipe, however it requires using a couple preserving jars.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet


  1. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Cool in cold water and peel.
  2. In a saucepan, combine vinegar, garlic, peppercorns and allspice. Add sliced ginger if desired. Simmer for 10 minutes.
  3. Place eggs in sterilized preserving jars. Pour vinegar mixture over eggs; strain if desired.
  4. Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars. Cover and boil for 10 minutes. Remove jars and cool. Check seals, the lid should not move at all when pressed. Store about one month before opening.
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Jo S

Just a note for the cooks on the American side of the border. White distilled vinegar sold in canada is NOT the same as white distilled vinegar sold in the states. Even the same brand such as Heinz tastes different. Canadian Vinegar is sweeter and it makes a big difference when it is the main ingredient.

Josee RC

Hey Brenda, I live in Ottawa and I find mine are better. These were pretty good but it missed something, maybe some dill weed. Thanks anyway, enjoyed it a lot


these are great thanks! the longer they are left, the softer the eggs become - as long as the jars are sealed that is!