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How to Pickle Eggs With Distilled Vinegar

Pickled eggs consist of hard-boiled eggs that are peeled and then submerged in a vinegar solution. The vinegar solution can contain a mixture of salt, spices, sugar and other seasonings depending on personal tastes. The eggs sit in the solution for 1 to 2 days so that they absorb the vinegar and other ingredients. Serve pickled eggs as an appetizer, snack or part of a main-course meal.

Place 12 eggs into a saucepan. Pour water into the saucepan to cover the eggs completely.

Place the eggs onto the stove over high heat. Bring the water to a full boil.

Remove the eggs from the stove. Cover the saucepan with a lid, and allow the eggs to sit for 20 minutes.

Drain the boiled eggs in a colander. Place the boiled eggs in a bowl of cold water. Crack and peel the eggs.

Allow the eggs to cool while you prepare the pickling solution. Pour 2 cups of white vinegar into a nonreactive saucepan.

Add 1 cup of cold water to the vinegar, 1/2 cup white sugar and 1 tbsp of pickling spice. Bring the solution to a boil for 5 minutes, then allow it to cool completely.

Pour the cooled solution into a clean glass container or jar. Add the peeled eggs to the solution. The eggs must be covered completely with the solution. Add more vinegar if the eggs are not covered.

Cover the container or jar with a lid. Refrigerate the pickled eggs for 24 hours before consuming them. Store the pickled eggs for up to 8 days for best results.

Tip

Add 1 cup of canned red beets to the pickled eggs to give them a purple hue. The vinegar will also pickle the beets. Replace the white distilled vinegar with apple cider vinegar if you desire. Add your preferred spices and seasonings to the pickling solution to customise the pickled eggs. Sterilise glass jars or containers by boiling them in hot water for 10 minutes. The water needs to cover the glass jars or containers completely.

Warning

Never store home-pickled eggs at room temperature because this can lead to botulism.

Things You'll Need

  • 12 eggs
  • Saucepan with lid
  • Colander
  • Bowl
  • 2 cups white vinegar
  • Nonreactive saucepan
  • 1 cup cold water
  • 1/2 cup white sugar
  • 1 tbsp pickling spice
  • Sterilised glass container or jar
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About the Author

Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.