Pickled Eggs II

Pickled Eggs II

45

"I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine."

Ingredients

7 d 23 h 40 m {{adjustedServings}} servings 85 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
  3. Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
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Reviews

45
  1. 62 Ratings

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I made a few changes in this recipe which I think helped it a lot, and will make some more the next time I make it. I used cider vinegar instead of plain distilled, which made the eggs a nice l...

Rave reviews from the Tudor feast I did this for, for 60 people. As I forgot to pick up the Pickling spices at Penseys, I made up my own using the same usual ingredients. Packed it in a huge m...

have been looking for this recipe for awhile. Had it and lost it. Try cooking the ingredents with sliced beets and the pickeling spices. Pour the hot mixture over the eggs and refridgerate. ...