Share our post!

Pickled Eggs! A great way to have eggs ready for salads and cold cuts.

Pickled Eggs! A great way to have eggs ready for salads and cold cuts.

Dave loves to Grill and Smoke, and has loads of tasty recipes up his sleeve, and also finds time to make up the occasional pickle or two!
Here, Dave has shown us his lovely pickled eggs recipe and oh yes, it's a good one!
Recipe by Dave Weigel

Pickled Eggs! A great way to have eggs ready for salads and cold cuts.

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

Prep Time: 10 minutes

Cook Time: Nil

Yield: 3 Dozen

Ingredients

3 dozen hard boiled peeled eggs
2 large onions large dice

For the Brine:
3 cups vinegar
1 cup water
1 cup sugar
3 tablespoons kosher salt/pickling salt
1 teaspoon dry hot mustard
1 tablespoon pickling spice
optional add chili flakes to taste as in photo.

Instructions:

1. Layer eggs and onions in sterilized jars

2. Cook brine 10 minutes and pour over layered eggs and onion. Put on lids and when cool store in refrigerator ready in 3-5 days
These will keep in the pickled jar in the fridge for up to 3 months.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Pickled Eggs! A great way to have eggs ready for salads and cold cuts.

NOTE: Please be aware that recipes shared by readers of this page are not endorsed, checked or tested by Lovefoodies. Always follow USDA home canning recommendations.

Come and check out our other goodies on Pinterest!

Follow lovefoodies's board !!!The Best Recipes For Pinning!!! on Pinterest.

5 from 1 vote
Pickled Eggs! A great way to have eggs ready for salads and cold cuts.
Pickled Eggs, Heck Yeah!
Prep Time
10 mins
Total Time
10 mins
 
Servings: 3 dozen
Ingredients
  • 3 dozen hard boiled peeled eggs
  • 2 large onions large dice
BRINE
  • 3 cups vinegar
  • 1 cup water
  • 1 cup sugar
  • 3 tablespoons kosher salt/pickling salt
  • 1 teaspoon dry hot mustard
  • 1 tablespoon pickling spice
  • in optional add chili flakes to taste as photo.
Instructions
  1. Layer eggs and onions in sterilized jars
  2. Cook brine 10 minutes and pour over layered eggs and onion.
  3. Put on lids and when cool store in refrigerator ready in 3-5 days.
  4. These will keep in the pickled jar in the fridge for up to 3 months
Pickled Eggs! A great way to have eggs ready for salads and cold cuts.

Share your thoughts

Your email address will not be published. Required fields are marked*

Recipe Rating




7 thoughts shared

    1. It looks like you had carrots with the eggs, but no carrots are being listed in the ingredients. Love pickled carrots. Please advise. Thank you

      1. Hi Grace, you can just add some carrots. Peel and cut them into thin finger size or sliced. However you like and add them with the eggs!

  1. Growing up in the Midwest, we had picked beets and eggs. The eggs turn this gorgeous shade of purple and they are delicious. I’m guessing the flavors are much the same as above but really pretty with the added color. I still make them often, especially in the summer.