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Pickled Eggs II

Pickled Eggs II

"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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7 d 23 h 40 m servings 85 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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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Read all reviews 57
  1. 76 Ratings

Most helpful positive review

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 l...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 l...

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 m...

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. ...

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 c...

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 ja...

I had never made pickled eggs before, so when I found this recipe without beets (my husband HATES them), I said a little prayer that these would be good. I needn't have worried. He sneaked an ...

This is the easiest pickled egg recipe ever! So easy and quick. I cannot wait for a week until they are ready to eat!

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