Quebec Pickled Eggs Recipe - Allrecipes.com
Quebec Pickled Eggs Recipe
  • READY IN 1+ days

Quebec Pickled Eggs

Recipe by  

"Pickled eggs are great served whole or in slices. They're perfect for salads and appetizer trays. The longer the eggs stand before serving, the stronger the vinegar flavor will be."

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Ingredients Edit and Save

Original recipe makes 12 pickled eggs Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    1 day 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 cheesecloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf. Place in a medium saucepan with distilled white vinegar, water and salt. Bring to a boil and continue boiling 10 minutes. Discard wrapped spices.
  3. Place eggs in sterile containers. Cover with the hot vinegar mixture. Seal containers. Chill in the refrigerator at least 2 days before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2008

I really liked this recipe and gave it to my brother who likes to deer hunt with his friends to take with them when hunting. I like the idea of keeping eggs when my yard chicken in the spring over abundance of eggs I used it in chicken salad, tuna salad, egg salad, and potato salad. I like the tart taste they give to the salads. Thanks

 
Most Helpful Critical Review
May 24, 2006

I like picked eggs but these are super sour (this is coming from a vinegar lover)! I was trying to find a recipe that tastes like store-bought picked eggs, this isn't it.

 

10 Ratings

Jul 18, 2008

The recipe has far to much vinegar. When I was making the recipe I was surprised the eggs did not want to separate

 
Feb 04, 2010

I'm wondering if the poster left out the water by accident...? I would add about 1 3/4 - 2 cups of water to the recipe. The mix of spices make for a nice flavour.

 
Nov 06, 2009

These are the absolute BEST pickled eggs I have ever had. They are very strong, however - so you have to like them that way. I did not have ginger but used the rest of the recipe as directed. WOW. I am going to make this my ONLY pickled egg recipe.

 
Nov 05, 2010

To me these tasted like the standard pickled eggs you get in the big jars on the counter tops of any Mom and Pop store in our area. They are good.

 
Jan 22, 2014

As a newbie in the cooking world found these delicious and easy to make . Thank you

 
Jan 06, 2012

This recipe makes a really good pickled egg.....nice and vinegary, just the way they should be.

 

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Nutrition

  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 212 mg
  • 70%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 460 mg
  • 18%

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

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