Pickled Eggs II

35 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 7 day 23 hr 40 min

“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.” - by Rayna Jordan

Ingredients

12 extra large eggs
1 1/2 cups distilled white vinegar
1 1/2 cups water
1 tablespoon pickling spice
1 clove garlic, crushed
1 bay leaf

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Metric US

Original recipe yields 12 eggs

Directions

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.
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.
Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Nutrition

Amount Per Serving (12 total)

Calories
85 cal
4%

Fat
5.8 g
9%

Carbs
0.7 g
< 1%

Based on a 2,000 calorie diet

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Reviews (35)

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494

Lianne

Mar. 19, 2006

"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 light "..." See moretea" color. I also added about 2 teaspoons of salt and about 1/4 cup of sugar. Next time I'm going to increase the sugar to about 1/2 cup, will leave out the bay leaf (there's plenty of that in the pickling spice) and maybe add another clove or two of garlic. A good first effort for me at pickled eggs, and I'm enjoying them (hubby and daughter won't even get close!) :o)!"

157

ABLACKRAM

Jan. 25, 2004

"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 mason j..." See morear, sealed it and left in the cold garage for a week. And because I am lazy, I used the minced garlic in a jar (the wet stuff from the produce section) Worked excellent! I will definitely use this recipe again!"

150

MOMMAEAGLE

Jan. 25, 2004

"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. Can be..." See more eaten the next day. Delicious!!!!!!!!!!!"

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