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pickling eggs

post #1 of 9
Thread Starter 

i hope some one can tell me how to pickle hard borlid eggs have looked on internet and have not had much luck . thanks richard 

post #2 of 9

Use the little search bar and look for Amish deviled pickled eggs!  Tastes great!

post #3 of 9

12-16 peeled hard boiled eggs. Two jars of pickled red beets. 1/4 cup sugar. Add enough vinegar & water (roughly equal amounts) to cover the eggs.  Wait 2 days... eat.

Yes you can add whatever other stuff you want, sometimes I throw in onion slices, red pepper flakes, or other things. But thats the basic recipe.

post #4 of 9

There must be a trick to pickled eggs I have yet to learn cause it takes forever to get good absorption of the pickling juice into a boiled egg. 

post #5 of 9
Originally Posted by Foamheart View Post

There must be a trick to pickled eggs I have yet to learn cause it takes forever to get good absorption of the pickling juice into a boiled egg. 

There are so many variations of pickled eggs.  It depends on the strength of the brine.  My eggs are usually several weeks old before consuming.



post #6 of 9

I normally use the pickle beet juice after the beets have been consumed. Just drop in the boiled eggs and close it back up, try 'em in 2 or 3 months.

post #7 of 9

Use smaller eggs!  I buy the large containers of medium-sized eggs at the store - I save my good, LARGE local eggs for cooking fresh.  It is easier for the brine to soak in further with smaller eggs.

The other advantage is that those eggs don't move as quickly out of the store (except near Easter), so they are usually slightly older & far easier to peel once hard-boiled.

Aside from that, time & patience for absorption.

post #8 of 9

I really enjoy making pickled eggs, and if you look around here you can find my post on making spicy pickled eggs. Like it was mentioned, using smaller eggs helps them pickle faster, I've been wanting to use quail eggs for a while, just haven't had a chance to find any yet. I also prick them with a fork before I put them into the jar, its not likes a exact science, but it seems to help with the brine absorption.

My general rule of thumb is to make your brine, more than you need, and get it to a gentle boil, turn it down to a simmer, and pour it over the eggs that you have put into your jar while the brine is still hot but not boiling, seal the jar tightly, flip it upside down and let it cool to the touch, then put it in the fridge for at least a month before eating them.

I tend to use either the large pickle jars that you can get large pickles in after the kids and myself eat the contents first, you can get around 30-40 eggs in those, or the quart canning jars, which will handle about 12-15, depending on the size of your eggs...


I prefer a spicy eggs, but have enjoyed beet eggs, garlic eggs, and many others, it really just comes down to what sounds good to you. Try it with 2-4 eggs as a sample batch, and it it is good make a huge batch and serve them with some beer at your next BBQ...

post #9 of 9

< breaks out the secret non-existant recipe books>


Let me tell you what I think really helps pickled eggs. I told you already I just reuse the pickle beet juice. Do you know what is out frickin standing in the jar with those eggs? Cocktail onions! If you get a chance try it. I keep two jars of cocktail onions in the pantry just in case I make pickled eggs.


If you recycle the beet juice everytime you finish the pickle beets, it keeps the process going with the pickled eggs. Oh yea.... if the family has a big hoedown, make sure and keep the pickle eggs outside with the ice chests of beer. LOL

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