classic-pickled-eggs

Classic Pickled Eggs

4 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    7 d 25 m
Rod
Recipe by  Rod

“This is a classic recipe for pickled eggs.”

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Ingredients

Adjust Servings

Original recipe yields 12 eggs

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Directions

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
  3. Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

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Reviews (4)

Rate This Recipe
Amantohugandkiss
6

Amantohugandkiss

I have a huge jar and changed it up a bit but I love this as a base. I make it with 3 cups vinegar, 1 1/2 water, 1/2 cup sugar, 1 tbsp salt, 1 lg onion (rings), 1 garlic bulb peeled, 3 bay leafs. I put 3 cloves in jar and the rest in the vinegar mixture when cooking. Everyone loves my eggs!! Even my 3 year old :P

roxyluv
1

roxyluv

Hard to find classic pickled eggs recipe

JoyDee
1

JoyDee

I make pickled eggs in spiced beet juice. They do not need to sit a week but only 2-3 days is adequate for the eggs to absorb the seasonings & the beautiful pink color on the outside. When sliced in two halves the colors are lovely & make a nice presentation.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 71 cal
  • 4%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 4.6 g
  • 1%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 157 mg
  • 52%
  • Sodium
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

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