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.
- Pickled eggs consist of hard-boiled eggs that are peeled and then submerged in a vinegar solution.
- Place 12 eggs into a saucepan.
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.
- Remove the eggs from the stove.
- Drain the boiled eggs in a colander.
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.
- Add 1 cup of cold water to the vinegar, 1/2 cup white sugar and 1 tbsp of pickling spice.
- Pour the cooled solution into a clean glass container or jar.
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.
- 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.
- Never store home-pickled eggs at room temperature because this can lead to botulism.
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.