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Has anyone a good recipe for Pickled Eggs?

I am just hard boiling a dozen eggs that are now 14 days old.
I would like to pickle them – but all the Pickled eggs I have tried are cringingly acidic.
Does anyone have a nice spicy recipe for preserving them?
Molly P seems to have answered for all of you – does she have a programme that samples all your brains?

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10 Responses to “Has anyone a good recipe for Pickled Eggs?”

  1. molly p said :


  2. Dee said :

    Pickled Eggs
    Add 1 cup beet juice if you’d like pink pickled eggs. These taste just like the eggs that general stores used to sell!
    12 hard-boiled eggs, peeled
    1 large empty sterilized glass jar
    4 cups vinegar
    1 teaspoon salt
    2 medium onions, chopped
    1/3 cup sugar
    1 tablespoon pickling spices
    12 servings

    1. Put the peeled hardboiled eggs in the large jar.
    2. Boil the remaining ingredients together for 5 minutes.
    3. Pour over the eggs in the jar.
    4. Cover; leave on counter overnight.
    5. Keeps in refrigerator for weeks, in theory.
    6. In reality, if you love pickled eggs, these will disappear.

  3. grinner5000 said :

    How about white wine vinegar instead of your standard Sarsons. I pickled some chillies in white wine vinegar and they were l-u-s-h.
    14 days old? Good luck with that. It could sent your ar˙se either way, block it up good or open the sluice gates.

  4. ted_armentrout said :

    1 dozen hard-boiled eggs, shelled
    1 (15 ounce) can whole baby beets, undrained (use a good quality canned beet for the best color and can size is approximate.)
    1/2 (8 ounce) jar hot chili peppers (these are small hot yellow peppers and jar size is approximate)
    1/2 large onion, sliced into rings
    apple cider vinegar

    In a gallon jar dump in the yellow chili peppers, juice and all.
    Then dump in the undrained beets over the peppers.

    Place the sliced onion rings on top of the beets.

    Then place the shelled, whole eggs in on top of the onion rings.

    Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice.

    Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days.

  5. yahzmin19904 said :

    I’m not a big fan of them myself, but I understand others are, so for what it is worth, the link below has three recipes. Hope find one of them to your liking! Enjoy!!

  6. issy bou said :

    fill your jar with a mix of white and malt vinegar. get a couple of chillis and put a small cut in each. also throw in a handful of mixed whole pepper corns. tastes fantastic!

  7. rosiesbridge said :

    Oh my gosh, I thought I’d never have to hear about pickled eggs once my dad died…To this day, I can’t think about Easter without thinking about the pink pickled eggs he would make. It was this simple:
    6 – 8 hard-boiled, peeled eggs
    juice from 2 jars of pickled beets. He’d remove the beets from the jars, put them in a serving dish. Next, stuff the eggs into the jar with the juice, reattach the lid, and refrigerate for 2 days.

  8. Jeff L said :

    try Chinese vinegar and sugar with ginger and hot peppers.

  9. caponmuncher said :

    ok make your own pickling spice or just buy the ready made

  10. John E said :

    hi. try the bbc recipes website:

    i get all my recipes on there. i am sure you will find something.

    they are all written by professional chefs.

    some recipes give you the basic stuff

    others tell you that you MUST put all these extras thingybobs in. these are OK if you are a millionaire or dont mind spending an extra £20.

    for those cheapskates out there though (a.k.a. me), stick to the basics.

    they do absolutely every recipe

    pizza dough

    think of the staples advert

    “u wannit, we got it”


    have fun!!!

    p.s. dont use really old eggs r u will get a bad stomach!!!

    eat bad eggs if you want a good excuse for time off work.

    hehe lol.


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