Pickling preserves hard-boiled eggs while adding flavour. The eggs last for several months when pickled correctly. Use pickled eggs as a snack food, an hors d'oeuvre, or as an ingredient in casseroles and salads. The eggs have a tart flavour imparted by the vinegar brine they are soaked in. Vinegar and salt preserve the eggs while a variety of herbs and spices add flavour. You can add sugar for a sweet pickled egg or garlic and onion for spicier varieties.
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Things you need
- 1 1/2 cups vinegar
- 1 cup water
- 1 tbsp pickling salts
- 1/2 tsp minced onion
- 1/2 tsp minced garlic
- 1 dozen eggs, hard-boiled and peeled
- Quart canning jar
Combine the vinegar, water and salt in a saucepan. Stir in the minced garlic and onion.
Heat over medium-high heat until the pickling solution comes to a full boil. Reduce the heat to medium and simmer for five minutes.
Place the peeled hard-boiled eggs in a clean quart-size canning jar. Approximately a dozen eggs fits in a single jar.
Pour the hot pickling solution over the eggs. Leave ½ inch of space at the top of the jar.
Screw the lid onto the jar. Place the jar in the refrigerator.
Leave the jar unopened in the refrigerator for two to three weeks, allowing the pickling solution to fully penetrate the eggs. Store the eggs in the refrigerator for up to three months.
Tips and warnings
- Experiment with different herbs and spices in your pickling recipe.
- Do not store pickled eggs at room temperature. Room temperature storage can lead to tainted food and Botulism.
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