Pickled eggs

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Recipe for Pickled Eggs. Pickled eggs, while a favorite bar snack n this country and others, also make a great way to use up leftover Easter Eggs.


  • 12 hard boiled eggs, peeled
  • 1 tablespoon kosher salt
  • 1 1/2 cup cider vinegar
  • 1/2 cup water
  • 1 1/2 teaspoons sugar
  • 1 teaspoon white peppercorns, crushed
  • 1/2 teaspoons crushed allspice
  • 1/2 teaspoons ground turmeric
  • 1/4 teaspoons celery seeds
  • 2 shallots, thinly sliced


  1. Makes 1 Dozen Pickeled Eggs
  2. Take a fork and gently pierce each egg through the white to the yolk about 6 times, but leaving the whole egg intact. Pack the eggs into a clean 1 quart jar.
  3. Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Let liquid cool for about 10-15 minutes.
  4. Pour liquid over eggs in jar, tightly cap jar and refrigerate. It will take about a week for the eggs to absorb the flavorings and they will keep, refrigerated, for several weeks.