In the mood for some pickled eggs? Try making your own using our pickled eggs recipe! This is super easy to make, and a great way to use up the eggs from your barnyard or a sale at the supermarket. These eggs have a delicious sour flavor and are pretty quick and easy for you to make.
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How Long Do Pickled Eggs Keep?
They will keep 3 to 4 months in the refrigerator.
Are Pickled Eggs Any Good?
They are if you enjoy pickled foods. The eggs are salty and sour like a pickle.
What Are The Benefits Of Pickled Eggs?
Pickled eggs are a good source of protein for a snack and added to your salads, pasta salads, potato salad, etc.
Can I Can Pickled Eggs?
Pickling eggs has been done for many years in England and Germany since before the 1700s. The Menonite and Amish communities still practice this method of egg preservation. Today in the United States the USDA does not recommend the canning of pickled eggs.
Can You Pickle Raw Eggs?
No, you can not pickle raw eggs.
How Do You Pickle Eggs For Long Term Storage?
USDA and the Center For Home Canning does not recommend canning pickled eggs.
Can You Get Botulism From Pickled Eggs?
As long as you prepare the eggs properly they should be perfectly safe to eat.
Homemade Pickled Eggs Recipe
What you need to make pickled eggs:
- Boil a dozen eggs in a pot (if you want them to be easy to peel make sure they are 2 weeks old or older) for 10 minutes. Once the eggs are finished remove them from the pan and cool. Peel the shells and discard them (we like to put them in the compost bin or around our pepper plants.
- Rinse the eggs and tightly pack them into a quart-size glass jar.
- Boil the rest of the ingredients in a medium-sized saucepan for two minutes and then take off the heat.
- Pour the boiling vinegar mixture over the eggs and allow it to cool to room temperature.
- Once the jar of pickled eggs is at room temperature store it in the refrigerator for 1-2 weeks before eating.
Print This Pickled Eggs Recipe
Pickled Eggs Recipe
Try this recipe for pickled eggs just like grandma used to make.
- 12 Eggs
- 1/4 Cup Water
- 2 Tablespoon Raw Sugar
- 1 Tablespoon Sea Salt
- Pinch of Pickling Spices
Boil a dozen eggs in a pot (if you want them to be easy to peel make sure they are 2 weeks old or older) for 10 minutes. Once the eggs are finished remove them from the pan and cool. Peel the shells and discard them (we like to put them in the compost bin or around our pepper plants.
Rinse the eggs and tightly pack them into a quart-size glass jar.
Boil the rest of the ingredients in a medium-size saucepan for two minutes and then take off the heat.
Pour the boiling vinegar mixture over the eggs and allow it to cool to room temperature (or can the pickled eggs).
Once the jar of eggs is room temperature store in the refrigerator for 1-2 weeks before eating.
Before you go check out these other preserving and canning recipes:
- The Best Homemade Canned Spaghetti Sauce Recipe
- Best Copycat Rotel Tomatoes and Chilies Recipe
- How To Can Beef Stew For Beginners
- 11 Must-Have Canning Supplies
- The Best Homemade Ketchup Recipe
- Reusable Canning Lids: Tattler Lids Review
- Canning Green Beans
- Canning Corn
- Canning Beef With A Pressure Canner
- Canning Peaches
- Canning Crushed Tomatoes
- 7 Of The Best Preserving Pears Recipes
- Pear Butter Recipe
- Blueberry Preserves
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- Apple Orange Preserves
- Cherry Pie Filling
- Caramel Pear Pie Recipe
- Food Preservation | 10 Best Ways Of Preserving Food At Home
- Pickled Eggs Recipe
- Zucchini Relish
- Delicious Three Bean Salad
- Canning Corn; The Ultimate Guide
- How To Make Sauerkraut
- 6 Secrets To Making The Best Crisp Pickles
- Homemade Dill Pickle Chips Recipe
- The #1 Best Homemade Claussen Pickles Recipe You Are Here!
- How To Grow A Kombucha Scoby
- How To Make Kombucha Tea
- How To Make Apple Cider Vinegar In 6 Easy Steps
Canning And Preserving Videos:
- Pickled Okra
- Canning Carrots
- Canning Beef Stew
- How To Can Raw Packed Beef
- Preserving Cabbage
- Homemade Apple Pie Filling
- Homemade Canned Cranberry Sauce
- Claussen Style Refrigerator Pickles
- Canning Chicken Broth
- How To Make Sourdough Starter
6 thoughts on “Fantastic Pickled Eggs Recipe”
help. I pickled 3 pints plus 1 egg (that’s in the fridge.) one jar didn’t seal so it’s in the fridge too. the other two have a weird thing on an egg. One had a black kind of spot on the top of an egg first day, properly sealed. The other turned up with a black spot the same as the first pint jar within a few days. Is this normal??? The two are sealed, so they are on the counter and I’m watching them.
I would like to can some more, but need to know if I did something wrong. My recipe did not have sugar. Advice would be appreciated.
Always thinking when you picked eggs they must be kept in refrigerator.?only good to eat for short time even if refrigeratored?
Mine last quite a while in the refrigerator. It’s my belief that pickling them preserves them.
I think she’s saying to let them rest in the fridge for a week or two before eating them. It gives the vinegar and spices time to sink into the eggs. They should last quite a while in vinegar.
Where is your picking spice recipe?
What a blessing your Devotions section is to me at this time. Thank you. What a treat to find all your recipes. What is the maximum time you can keep pickled eggs if you are a slow egg eater?