Recipe by Rayna Jordan
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
12 extra large
1 1/2 cups
distilled white vinegar
1 1/2 cups
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 "tea" 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)!
This recipe isn't what I thought it would be. I will try other recipes.
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 jar, 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!
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 eaten the next day. Delicious!!!!!!!!!!!
I absolutely love these eggs, I follow the recipe adding just a little more water and leave them set for 8-10 days...everyone I've given them to liked them as well. They are great with beer!
My southern boyfriend made these eggs exactly as the recipe says. He said, "They are just like mom used to make."
I finally made these and was not disappointed! Exactly the flavour I was looking for, thank you! Followed another reviewer's suggestion and added 1/2 tsp crushed red chili flakes. Enjoy with a cold beer!
The was really easy to make and delicious! I used canned quail eggs instead if regular eggs (I bought them in Chinatown) they taste the same as hard boiled eggs but are tiny. I made several jarfuls for my family members and couldn't keep up with the requests for more! They make great exotic deli gifts. Thank you for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Pickled Eggs II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 52
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make classic pickled eggs.
This simple Southern snack is a cinch to prepare.
See how to make zesty, creamy deviled eggs.