Pickled Eggs II

4.1
(91)
68 Reviews
11 Photos

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.

Submitted by Rayna Jordan
Updated on December 7, 2022
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Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
7 days 23 hrs 10 mins
Total Time:
7 days 23 hrs 40 mins
Servings:
12
Yield:
12 eggs
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Ingredients

Original recipe (1X) yields 12 servings

  • 12 extra large eggs

  • 1 ½ cups distilled white vinegar

  • 1 ½ cups water

  • 1 tablespoon pickling spice

  • 1 clove garlic, crushed

  • 1 bay leaf

Directions

  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.

    close up view of Pickled Eggs in a glass jar
    Carla Seif-Wilke
149 home cooks made it!

Nutrition Facts (per serving)

85 Calories
6g Fat
1g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 85
% Daily Value *
Total Fat 6g 7%
Saturated Fat 2g 9%
Cholesterol 216mg 72%
Sodium 82mg 4%
Total Carbohydrate 1g 0%
Total Sugars 0g
Protein 7g 15%
Vitamin C 0mg 0%
Calcium 32mg 2%
Iron 1mg 6%
Potassium 79mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.