Pickled Eggs,

Course : Eggs
Serves: A Crowd
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The only pickled egg recipe you\'ll ever need. An excellent snack washed down with beer.


24 large eggs
2 1/2 cups apple cider vinegar
3/4 Cup water
5 tablespoons sugar
3 tablespoons dry onion flakes
1 tablespoons pickling spice
1 tablespoons horseradish
1 tablespoons salt
1 teaspoon hot pepper flakes (optional)
1 Medium red beet trimmed and chopped

Preparation / Directions:

First make your brine so it will have time to cool while you are cooking and peeling the eggs. Place all ingredients except the eggs in a saucepan, cover and bring to a boil. Reduce heat and simmer for 10 minutes. Set aside to cool. This is enough brine for 2 quarts of eggs. For more or lesser amounts, adjust recipe proportionally. To cook your eggs, place them in a pot and cover them with cold water. Place lid on pot and bring just to a full boil. Remove from heat and let them sit covered for 15 minutes. Dump the hot water from pot and fill it with cold water, allowing the cold water to run for about 10 minutes to cool the eggs completely. Remove shells from eggs and place the shelled eggs into sterilized quart jars. Fill jars with the prepared brine and secure the lids tightly (if you\'re a little short of brine, top-off jars with vinegar). Place jars in refrigerator; they’ll be ready to eat in about two weeks. Pickled eggs can be kept in the refrigerator for several weeks. Notation on onion flakes and pickling spice: Purchase these two items in large containers at a wholesale supplier like Gordon Foods, Cosco or Sam’s Club. The small jars available in the spice rack at the supermarket are an expensive rip-off. Notation on egg sizes: To fill a quart jar, it will take 12 small or medium eggs, 11 large or extra large eggs, or 10 jumbo eggs.

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  (5 3/4 Stars!)
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