A jar of pickled eggs Pickled Eggs



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Oh, Lucifer, get thee behind me!  I love, love, love picked eggs.  And they are so easy to make.  I am listing here three different types.  All are delectable.  You will need a glass or plastic jar that will comfortably hold a dozen peeled hard boiled eggs.  Empty large peanut butter jars age great, or used pickle jars.  Pickled eggs are great for lunch boxes.


Garlic Pickled Eggs:


1 cup water

3/4  cup sugar

3 tablespoons salt

1 tablespoon pickling spice

1/2 teaspoon dry dill weed

Dry chili flakes to taste

1 bay leaf


12 peeled hard-boiled eggs

1 onion, cut into thin rings

10 or 12 cloves of garlic, crushed


White vinegar


Put the first seven ingredients in a pan and bring to a boil.  Reduce the heat and simmer for about fifteen minutes.  Meanwhile, peel the eggs and place them in the jar in alternate layers with the onion rings and the garlic.  Allow the spice mixture to cool for about five minutes, then pour over the eggs.  Fill the jar with vinegar, and screw down the lid.  Invert the jar a time or two to mix the spices.  Refrigerate.  The eggs will be ready to eat in about three days.  They will keep for several weeks.  Actually, that’s a lie.  Once they are ready to eat mine never last more than a day or two, no matter where I hide them.


Pickled Beets and Pickled Eggs - Inagaural Portable Potluck Project - 3-23-08 by Marshall Astor - Food Pornographer.

Sweet Red Eggs:


1 can or jar of beats – (not pickled, sliced or small whole ones)

1 cup sugar

3 tablespoons salt

1 tablespoon pickling spice 

12 to 15 small pickling onions, (depending on size)

4 or 5 cloves of garlic, crushed

12 hard-boiled eggs, peeled

White vinegar


Drain the beets and reserve 1 cup of the liquid.  Place it in a pan with the sugar, salt and spices.  Bring to a boil, then reduce the heat and simmer for about 15 minutes.  Allow to cool for a few minutes before using.


Trim and peel the onions and put in boiling water for about two to three minutes, depending on size.  Drain and cool in cold water immediately.  Place the eggs, onions, garlic and beets in a jar in alternate layers.  Pour in the spiced liquid.  Fill the jar the remaining way with vinegar.  Cover with a lid and proceed as for garlic eggs.



Quick and Easy Pickled Eggs:


This is an exceedingly easy method for making pickled eggs.  Eat all the pickles from a large jar of kosher dills.  Save the jar and liquid.  Fill the jar with peeled hard-boiled eggs.  Add several crushed cloves of garlic.  Put on the lid and refrigerate for several days, then enjoy.  You can play with the flavor.  Add more or less garlic.  Add onion rings.  Add chili flakes.  Add sugar.  Play around and see what happens.



The English Country Kitchen

        Copyright © 2008 - Geraldine Duncann

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