Pickled Eggs II Recipe - Allrecipes.com
Pickled Eggs II Recipe
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Pickled Eggs II
See how to make classic pickled eggs. See more
  • READY IN ABOUT 8 days

Pickled Eggs II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 eggs Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    7 days 23 hrs 40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
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 "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)!

 
Most Helpful Critical Review
Nov 29, 2010

This recipe isn't what I thought it would be. I will try other recipes.

 
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 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!

 
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 eaten the next day. Delicious!!!!!!!!!!!

 
Jan 25, 2004

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!

 
Aug 12, 2008

My southern boyfriend made these eggs exactly as the recipe says. He said, "They are just like mom used to make."

 
Jun 19, 2008

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!

 
Mar 21, 2007

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!

 

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Nutrition

  • Calories
  • 85 kcal
  • 4%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 245 mg
  • 82%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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