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Pickled eggs with garlic recipe

Pickled eggs with garlic recipe

  • Recipes
  • Dish type
  • Preserves
  • Pickles

These tasty pickled eggs are great to keep around as a snack. For red eggs, use beetroot juice instead of water.

7 people made this

IngredientsServes: 12

  • 12 eggs
  • 1 onion, sliced into rings
  • 235ml distilled white vinegar
  • 235ml water
  • 50g sugar
  • 10 cloves garlic, peeled

MethodPrep:20min ›Cook:5min ›Extra time:7days › Ready in:7days25min

  1. Place eggs in a medium saucepan and cover with cold water. Bring water to the boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Place the eggs and sliced onion in a large wide-necked jar.
  3. In a medium saucepan, bring vinegar, water, sugar and garlic to the boil. Remove from heat and allow to cool for approximately 15 minutes.
  4. Pour the vinegar mixture over the eggs and cover. Refrigerate for 1 week before serving.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (44)


Verry tasty eggsI did three things different though.1. I used minced garlic2. I used red wine vinager3. I added a teaspoon of dill weedMy 12 yr old who swore she would never eat a pickeled egg ended up eating them all on me. So now I need to make more.-29 Jul 2005

by I phill hungry

Made these for my bar. Have used different recipes for making pickled eggs, but chose this one because of the addition of red onions. After about 2 days the onions turned white. I made a few changes, used almost a pure vinegar mixture, added fresh jalapenos, and added pepper corns.-08 May 2007

by docswife

My husband loves pickled eggs and wanted to make his own at home. We waited the full week before trying these. They were very tasty. We did add a pinch of dill and some pickling spice. Also used red onion and smashed garlic cloves. Will make again.-08 Nov 2006

Insanely Easy Old Fashioned Pickled Eggs – Make it YOUR Recipe

Sometimes you need a nostalgic fix. This recipe for Old Fashioned Pickled Eggs is a recipe that takes care of that. It’s INSANELY EASY and that’s only one awesome thing about the recipe. I’ve got changes that take this recipe from my recipe to a recipe that’s yours, in an instant.

Pickled eggs are in bars, convenience stores, and grocery store shelves. I know pickled eggs because my mom has made them for years. They would sit in a pickle jar on the counter in a corner of the kitchen.

My old fashioned pickled egg recipe is simple with 4 ingredients you have in your kitchen right now. What makes this recipe even more appealing is that it really is a recipe that adapts to what YOU want. Let’s get started.

Pickled Eggs

First, soft boil your eggs. I like to boil at least 12 dozen eggs, because it takes 12 eggs to fill a quart jar, and I like to put up enough to make it worth my effort. But, if your water bath canner can only hold eight jars, you might decide to pickle eight dozen. Or I suppose you could do 4 dozen eggs, with 6 eggs in each pint, and end up with 8 pint jars.

Another thing to consider is there are always a percent of the eggs that don’t peel nicely. I like my jars to look pretty. So, I usually boil more than I need, then chop up eggs that are falling apart and use them right away, instead of pickling the pieces.

Anyway, this recipe is for a 12 dozen eggs.

Boil your eggs, cool them down, and peel them.

My process this last time was I would fill my large pan with 5-6 dozen eggs, then fill it with cold water (leaving a couple inches head room for boiling). Then I would turn on the heat, bring it to a boil, and boil for 15 minutes. Because it was such a large pan, I had a hard time getting my water to a rolling boil. So, when my 15 minute timer went off, I would turn the heat off, but let the eggs sit in the water for another 5 minutes to keep cooking.

Then, because I was cooking batch after batch and wanted to reuse my hot water, I would use a slotted spoon to fish out my eggs and place them in a large mixing bowl on the counter to start cooling.

I’d start a timer for 10 minutes. When it went off, I’d dump the eggs into the drawer of my fridge, with a few ice packs, to continue cooling. If you didn’t have enough room in your fridge, another option for cooling a big batch of boiled eggs would be to spread a couple bags of ice out in the bottom of a cooler, then dump your boiled eggs in there to cool off.

Meanwhile, while I was waiting 10 minutes for the eggs to start cooling on the counter, I’d use the slotted spoon to slowly lower more eggs into the hot water. Then I’d turn on the heat under the pan and repeat.

Once all my eggs were cooked and cooled, I’d start peeling them. I’d take out a bowl full of boiled eggs, peel them, and place them back in the fridge in a container. (that way the peeled eggs were kept separate from the eggs with shells, and there were never very many eggs out of the fridge at a time)

Once all my eggs are peeled, I’ll get ready to can them.

To make the brine, mix the following ingredients in a pot and bring to boil:

At this time I’d fill my canner just over half full (for quart jars) and get it boiling. You want the canner to have enough water that it cover the tops of the jars by 1-2 inches. So, if you are canning pints, or aren’t canning enough quarts to fill your canner, you will need more water.

You can experiment with how much water you need in your canner ahead of time by filling your desired size and amount of jars with water and screwing lids on them, placing them in your canner, then measuring how many gallons of water you need.

Once the brine and the water canner are both heating, I’ll get everything else ready.

I like to add to each quart jar when I fill it:

So, when I am getting ready, I like to peel a bowl full of garlic cloves. I also like to put a bowl of turmeric powder on the counter with a 1/2 teaspoon in it.

I place my jar tongs on the counter, along with a bowl of brand new canning lids, and another bowl of canning rings.

I get out my canning jars and make sure they are all clean and near the sink.

Then I will get all the eggs out and fill their containers with hot water, covering the eggs by about an inch of water. When your eggs are chilled, it can cool your brine down too much, causing broken jars and lids that don’t seal. So I like to heat all the eggs up right before I start canning by pouring hot water over them.

Then I place clean dishpans in the sink and fill about 1/2 full with hot tap water (ours gets pretty hot). Then I place three jars in each dishpan. Your jars must be hot when you pour the boiling brine into them, or the jars can break. As you are filling jars, keep refilling the dishpans with jars so they all have a chance to warm up before being filled with the hot brine.

Once the jars, the eggs, the brine, and the water in the canner are all hot, then you’re ready to start the race. I like to get the jars filled and in the canner as soon as possible once I start filling them, so they don’t have time to cool down. That being said, many hands are handy for this part.

Someone grabs a jar and tosses 12 eggs, 2 cloves of garlic, and 1/2 teaspoon turmeric in it, then passes it to the next person. They use a jar funnel and a ladle to fill the jar. Then a canning lid and ring are put on the jar.

When there are enough full jars to fill the canner, the canner should be turned off, the lid removed, and the jars lowered slowly into the water using the canning tongs.

Then the lid should be replaced, the heat turned back on, and the timer set for 15 minutes.

Meanwhile a counter should be cleared, and a towel spread out, so as to make a place for the hot jars when they are removed.

When the 15 minutes is up, turn off the heat, carefully remove the lid, and then use the canning tongs to slowly remove the jars and place on towel (right side up) with 1 inch space in between jars.

Let sit for 12 hours without disturbing.

After that time has passes, test the lids to see if they are sealed. Any that are not sealed should be place in the fridge and used first. The rest of the jars may be stored on a shelf in a cool place until needed.

Why I Decided to Make a Cookbook

I naturally am a cook that tosses in a little of that and a little of this. But I’ve had enough people ask for “my recipes” that I’ve started putting together my first cookbook.

This means I’ve had to learn how to measure my ingredients, write them down, then evaluate my creation. Usually I have to tweak my recipe over and over again.

Are You Getting My FREE Recipes?

Now I am looking for cooks who would like to try out my recipes and give me feedback.

So, if you are interested, make sure you grab my FREE Mini Cookbook and sign up for my Recipe-a-Month email newsletter!

How do you Make Pickled Eggs from Scratch?

Making pickled eggs from scratch has never been easier.

Bring the water, vinegar, onion, spices, and salt to a gentle boil for about 5 minutes. Then remove from heat and cool slightly.

Place peeled hard-boiled eggs in a clean jar.

Read how to make perfect boiled eggs so you don’t have to struggle with peeling eggs. I used to have a very hard time with it, but not any more.

Pour the brine, with spices, over the eggs and seal the jar.

Transfer to the refrigerator and leave to sit for a few days until ready to eat.

There is no canning required with this simple approach!

Forget the water bath, serializing jars, and needed to find long-term storage space. This easy recipe doesn’t require any special equipment or canning experience in order to make a snack that will come out perfectly every time.

Pickled eggs will keep for one month in the refrigerator.

To make your own pickling spice mixture, use 1 tsp (5 mL) peppercorns, 10 whole cloves, 1 bay leaf and 2 dried whole chili peppers.

For a quick method of pickling eggs, place hard boiled eggs in pickle or pickled beet juice. Refrigerate at least two days before serving.

Keep a supply of pickled eggs in your refrigerator for a quick, healthy snack. Use pickled eggs to make egg salad or devilled eggs. Slice them for a sandwich filling or chop them to garnish a salad.

Add a cooked peeled sliced beet to the pickling liquid to make beautiful magenta coloured pickled eggs.

Add a sliced jalapeño pepper (remove seeds for milder flavour) to jar before sealing. Add 1/4 cup (60 mL) steamed spinach for green colour and mild spinach flavour if desired.

Add 1/4 tsp (1 mL) each mustard seeds, coriander seeds, cloves, and turmeric and 1 star anis to pickling liquid to make spiced and golden-coloured eggs.

Recipe Summary

  • 2 ¼ pounds pearl onions, peeled
  • ½ cup salt
  • 3 cups malt vinegar
  • 1 tablespoon mixed pickling spice
  • 2 dried chile peppers, crumbled (Optional)
  • 1 clove garlic, crushed
  • 2 bay leaves

Place the peeled onions in a glass or ceramic bowl and cover with cold water. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.

Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.

Rinse the onions and pat them dry. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.

To peel the onions, trim off the root end but leave the onion layers attached. Cut a thin slice from the tops and place onions in a non-reactive bowl then cover with boiling water. Leave to stand for 4 minutes, then drain. Skins should be easier to peel with a sharp knife.

Garlic Pickled Eggs

Pack the eggs in jars and divide tarragon and garlic evenly among them. Combine remaining ingredients in a pot and bring to a boil. Simmer gently 15 min. Strain hot vinegar over the eggs. Seal and process 10 minutes. Makes 24 eggs (ca. 3 qts.) This recipe uses 3 times as much garlic as the original called for, but I've used more. It's hard to overdo the garlic in this one. It also works well with quail eggs, if you can stand peeling all those little things. The eggs end up a soft beige on the outside, white and yellow inside.

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The 2, 3, and 4 Recipe for Pickled Eggs

I often stand by my recipe I refer to as the 2-3-4 recipe: 2 parts sweetener 3 parts vinegar 4 parts water. So consequently, I have that as my base. This amount works well for 2 dozen hard boiled eggs.

4 Tablespoons dried dill weed

2 Tablespoon garlic powder

Place eggs in a container that you can fit into your refrigerator. Add dry ingredients over eggs.

Mix the vinegar, raw honey, and warm water. Using warm water will help to dissolve the honey. When well mixed, pour the brine over the eggs. Let the eggs in the brine at 12 to 24 hours at the minimum. As they continue soaking in the brine, the flavor penetrates deeper into the eggs.

Slice, dice, or halve to serve them.

How to make pink pickled eggs

For many Americans, having a jar of pink pickled eggs and spicy eggs on the bar is a sign that you are genuinely at the bar. But, if you dig deeper, the tradition of this snack goes far, far away in the history of Western Europe and is not always associated with drinking establishments. Remove offers to cook pickled eggs according to one of the traditional recipes.

Pickled eggs are a traditional pub snack

Who and when came up with the idea of ​​pickling chicken eggs is not known for specific. However, it is clear that this appetizer arose out of necessity – a fresh egg has its own shelf life. When stored products only in cellars, it was impossible to taste such a delicacy in winter. Presumably, it first practiced pickling eggs in saline and vinegar in Western Europe in the 1700s. Usually, this invention is attributed to the British, but everything indicates that the first was the Germans.

The shelf life of dietary eggs without a refrigerator is no more than 7 days

In the mid-1800s, pickled eggs were a staple snack in German bars in North America (the so-called Pennsylvania Germans). The Germans migrated to the United States, who was the first to notice the fantastic marinated egg-lager combination. As is often the case, Americans saw this as a financial benefit – a free boiled egg snack was sobering and encouraged the visitor to order another glass. So pink pickled eggs and spicy eggs have taken root in many drinking establishments to this day. As it turned out, not only there. In many families, eggs are pickled for any occasion as a delicious and original appetizer for a light snack.

Simple and beautiful appetizer of pink pickled eggs

Everything you need to know about pink pickled eggs

Hard-boiled eggs are peeled and left for a while in a marinade consisting mainly of vinegar, salt, and all kinds of spices. The marinade is usually boiled and boiled over low heat for 5-10 minutes, and then boiled eggs are poured over it while still hot. Egg white tends to be more tender when using boiling marinade instead of a room temperature solution. Small to medium-sized chicken eggs are best, as they become soaked much faster in the marinade. To obtain pink pickled eggs, beets are added to the marinade. Fresh eggs are a priority.

Beets give beautiful color to pickled eggs

Ways to boil eggs

There are many ways to cook eggs. How many housewives, so many opinions. The easiest way is to place the eggs in cold water, bring them to a boil, and cook for 3 to 10 minutes. Depending on how you want to cook them: soft-boiled, in a bag, or hard-boiled. For pickling, hard-boiled eggs are best boiled for 10 minutes (homemade up to 13 minutes). And for the eggs to be cleaned well, they must be immediately placed in cold water after cooking, preferably with ice. It is known that fresh eggs are less cleaned, so it is better to leave them alone for 4-5 days after packing and only then try to cook.

Ways to boil eggs

There is also a more sophisticated method of boiling very fresh eggs. To do this, make a tiny hole at the “blunt” end of the egg, place the eggs in a small saucepan and fill them with cold water so that it covers them by 2-2.5 cm. Cover the pan with a lid. Bring water to a boil quickly over high heat, then remove the pan from heat and, without removing the top, leave the eggs in boiling water for 15-18 minutes (15 minutes for small eggs, 18 for large ones). Next, the eggs need to be quickly placed in ice water for a minute and then returned to boiling water for 10 seconds! As a result, the shell will crack by itself, and a fresh egg is easy to clean from the “blunt” end.

Storing pickled eggs

Be very careful about storing pink pickled eggs and spicy eggs. First of all, they should always be kept in the refrigerator. Storage at room temperature increases the risk of botulinum toxin formation in the snack, which leads to severe poisoning of the body! After placing the eggs in the marinade, they need at least two days to absorb the taste of the marinade, but this is usually very little. Serve small and medium eggs after 1-2 weeks of pickling, large ones after 2-4 weeks. Pickled eggs are stored in the refrigerator for a very long time, but it is better to use them within 3-4 months.

Pickled eggs in a jar

Interesting ideas for making egg marinades

Spicy pickled eggs: Use ¼ teaspoons each as a pickling spice. Spices: mustard seeds, coriander seeds, cloves, turmeric, and 1-star anise make spicy pickled eggs a beautiful golden color.

Pickled eggs with pepper: add to the pickled eggs 2-3 hot peppers (chili, habanero, jalapeno), 1/4 onion, and 3 tsp—paprika flakes for color.

Pickled eggs in apple juice: instead of water, take 375 ml of apple juice and 125 ml of white vinegar (better than apple cider). Add six thin onion rings and a garlic clove.

Marbled pickled eggs in Chinese with tea

This gourmet snack is also often referred to as tea eggs. Marble eggs are called because of the pattern resembling a marble cobweb that appears on the surface of a peeled egg cooked according to that recipe. Traditionally, this appetizer is served cold with a hefty portion of Sichuan pepper. Marbled pickled eggs are classics of Chinese street food.


  • 1 tsp black Chinese tea or two tea bags
  • 3 tbsp soy sauce
  • 1 tbsp orange juice
  • 1-1.5 tsp Chinese five spices (1 tablespoon powder)
  • ½ tsp sea ​​salt (or iodized)
  • 1 tsp brown sugar
  • water on demand

Cooking instructions:

  1. Place the eggs in a saucepan and cover with cold water, about 4 cm above them. Bring the water to a boil and then simmer over low heat for 5 minutes.
  2. Carefully remove the eggs with a slotted spoon and place them in cold water. Gently beat the shells of each egg with a teaspoon so that it cracks well. After that, should place the eggs in cold water for 10 minutes.
  3. Return the eggs to the pot, add about 1 liter of cold water, and put on fire. While the water is boiling, mix well the tea and the rest of the ingredients in a small bowl. Add the resulting mixture to boiling water with eggs.
  4. Bring water to a boil, reduce heat and simmer for 5-10 minutes.
  5. Remove the pan from heat and, without removing the eggs, let the marinade cool to room temperature, then put the pan in the refrigerator overnight.

Chinese 5 spices, or five-spice powder: star anise, Sichuan pepper, fennel seeds, cloves, and cinnamon in different proportions to taste all spices must be ground in a coffee grinder or pounded in a mortar, and then stored in a dark container.

Before serving pickled eggs in Chinese, they should be peeled off, under which a beautiful marble cobweb forms.

Pickled eggs in Chinese with tea

Pink Pickled Eggs Recipe

Add one peeled, coarsely chopped beet and a couple of dills sprig to the marinade to make beautiful pink pickled eggs .


Will Dangerfield on August 08, 2020:

To reduce the heat of the peppers but retain the taste, just cut the white lining and seeds out of the jalapenos. it contains all the capsaicin which produces the heat.

Mary Tognazzini on August 03, 2020:


Mike on April 25, 2020:

Been making this for 4 or more years. Still the best and prettiest out there.

Dottie and Gage on December 29, 2019:

my grandma and i are going to try this recipe

[email protected] on December 13, 2019:

I made pickled eggs with beets ut not to spicey,how can i do your eggs but a little light on the peppers(hot)

Doug on August 11, 2019:

Good recipe,nice flavor,do add garlic and a tsp. of canning salt.Some of the comments are hilarious." Ate the last egg and peppers,gut hurt for a week" Maybe the peppers got to that ulcer,wasn&apost the egg. Young folks don&apost remember pickled pigs feet,dill pickles,pickled eggs sitting on every beer bar for months unrefrigerated. They are soaking in vineagar and salt brine ,they don&apost spoil at room temps or hotter.

ForrestR on June 14, 2019:

Hi. Please clarify, when you said "1/2 red pepper, cut into strips", did you mean bell peppers, chili peppers or a different one? Thank you.

Rich on April 11, 2019:

How about less BS and more recipes

Sandy P. on November 05, 2018:

Made this adding little Smokies sausages too. Delicious.

Mary Norton from Ontario, Canada on October 25, 2018:

Many of us in the family love to snack on pickled eggs so I will definitely try this recipe. I often just use the pickle juice for the eggs.

John Lamb on September 25, 2018:

I tried the pickled eggs. After two weeks they were great. On the third week I had one left, ate with the peppers and got the WORST pain in my gut until it passed. Never again.

Estategirl on September 19, 2018:

Theses are sooooo good. Make sure to add lots of veggies as they too are a real treat with the eggs.

Mar on September 12, 2018:

These sound like something my nephew would like have to try them. Please note that these are refrigerator product only, not shelf stable! Best eaten with 4-6 weeks.

Colored spots on eggs (providing they haven&apost been left on a counter for weeks) are probably stains from the peppers and spices.

If you&aposve left these out of the fridge, spots and stuff in jar are most like mold or other nasty things and jars should be tossed.

Cannot understand how 1/2 c. sugar in 2 c. vinegar can be too sweet! Sounds too tart to me!

Stude on March 06, 2018:

These are awesome!! I follow your recipe however I also add a few cloves of garlic each time. Very good addition! Also, first time I made them I mistaked the red pepper to mean red "bell" pepper and added that as opposed to what I now realize is probably meant to be chili peppers. I actually quite enjoy the bell pepper addition, however, and will likely continue with such variation thanks for sharing!

Kirk hanson on October 18, 2017:

I have used this recipe for a while. This time around I&aposve noticed floating white stuff and general cloudiness in my jar. Any ideas what this is? This batch is about 2 months old

AdrienneKay on August 12, 2017:

Loved the way the ingredients in your recipe sounded. So I decided to come up with my own concoction. I followed your recipe closely except I added more garlic (I love garlic), and simmered it just slightly. I made only pint sized jars just in case I messed it up. (I have made homemade scallop potatoes before that had to be tossed). I added 1/2 c Sriracha Hot Sauce to it and then cooked them in a boiling canning bath to preserve them without refrigeration. So far all is well. I will get back you on how long they last. :-)

Core on July 10, 2017:

Do you put the cinnamon sticks in the jar with the eggs or throw them away?

Tony Mead from Yorkshire on May 11, 2017:

Hi, just updating one of my hubs and noticed this. I love pickled eggs, and your recipes certainly sound delicious as I love anything spicy.

Athlyn Green from West Kootenays on April 14, 2017:

This certainly looks interesting. I have never been brave enough to try pickled eggs but after reading this article, may just have to rethink that one.

Now I&aposm off to ready your Reuben Sandwich hub!

BRYAN on March 22, 2017:

I just made.. But all the onions and peppers probably get soft in jar??

Sandra on December 21, 2016:

I have not yet prepared thsee eggs, but only reading your recipe I already know the are goooooooood.

Wade on December 18, 2016:

Made these and way to sweet, i even added lots more spicy and tabasco for the extra kick but had to dump half of the broth and add more vinegar. I would cut the sugar to 1/8 or cut it all together next time i try this.

Margie&aposs Southern Kitchen from the USA on November 12, 2016:

My soon loved pickled eggs I have never made them! I lost in 2003 in auto accident! Wish I could make them for him!

Eric on November 06, 2016:

Have been making these for 2 years, awesome!

Mitch on September 18, 2016:

Ugh. Nasty. Not spicy at all and wayyy to sweet. The white onion completely took over and made it almost inedible. I have 36 eggs that I have to now throw out. Worst recipe I&aposve found on pinterest by far.

Steve on June 21, 2016:

This is a great recipe I also added sliced mushrooms and squash to mine the bomb and cowhorn pepper thanks

Beth on June 21, 2016:

What is the shelf life for these?? My mother is raising quails and has eggs coming out of her ears.. She is trying to find a jalepeno pickled egg recipe with a long shelf life.. Any suggestions

Margie&aposs Southern Kitchen from the USA on June 21, 2016:

Yummy, loved this hub, my son loved pickled eggs! I have never made them, but would love to give them a try! Thanks for sharing!

natalie yakel on June 09, 2016:

I made your recipe for the pickled eggs and totally loved them! Great flavor! I like the fact that you can have some peppers and onion on the side along with your egg. I made some for my friends too!I thought the regular Bar egg recipe was good, but this is better! Thank you. SOOO GOOD!

michelle on January 16, 2016:

I was so excited to try this recipe. They turned out good, would definitely make them again, but I think next time I would cut the sugar or leave it out all together, they were a little too sweet for me.

Steve on December 03, 2015:

I made these exactly as the recipe said and they were great.. a few days after opening them im seeing light and dark gray marks on the outside of the eggs.. are they still safe to eat? This was my first time pickling eggs so i wanted to make sure it was ok

Susan Deppner from Arkansas USA on September 20, 2015:

Your pickled egg recipe is quite spicier than mine and sounds delicious!

Susan V. on August 14, 2015:

Absolutely the very best spicy pickled eggs I have ever had in my entire life! The End! Thank you.

Thomas Byers from East Coast , United States on November 30, 2014:

I&aposm going to get the stuff to do this with Duck Eggs when I go to the store this evening. I have a huge amount of fresh duck eggs and this sounds wonderful. Can&apost wait to try them.

febriedethan from Indonesia on October 24, 2014:

Wow..I never made pickled eggs before. I should try this recipe :)

Phil on September 23, 2014:

I just put a batch of these babies together! CANNOT WAIT.

larry on August 30, 2014:

sure wish i could print this out

Andrea Albertson on August 11, 2014:

I tried this recipe, but I omitted the habe༞ro pepper &the red pepper. I did use 7 jalapeño&aposs fresh from my garden. I also used a 1/2 gallon jar instead of the quart jar recommend. 18 eggs & all the broth fits in the jar. My husband hasn&apost tried them yet but I&aposm sure he will love them.

Joshua on January 25, 2014:

I just made my first batch. I halved the sugar because I really don&apost like sweet pickles. That jar looks tempting in the fridge. It&aposs going to be hard to wait 2 weeks.

Maija on January 18, 2014:

I used this recipe to make a gift for my son.

After a few weeks of &aposaging&apos he called to tell me they were the best pickled eggs he has ever had!

I&aposll definitely be using your recipe again.

It&aposll now be my "go to" pickled egg recipe.

ashlee on December 03, 2013:

I made these for my husband and he said they tasted just like spicy pickles and the eggs were undercooked. I also used fresh farm eggs. Would store eggs make a difference? They stayed in the fridge for almost 3 weeks. :(

joe on November 05, 2013:

Just made three jars added full cloves of garlic first time jarring

Anette on September 29, 2013:

Great recipe! My hubby and I love these eggs. Much better than moms. sorry mom.

Micah on September 20, 2013:

Followed your recipe about a month ago, just cracked these open and tried one now. Amazing! Just a little bit of sweetness perfectly matches the heat, if anything I&aposll make them even spicier next time. This is a great recipe!

Anette on September 07, 2013:

Just finished putting up a jar and the brine is fab! I did use fresh peppers from the garden, so there will be some variation. This brine will be my go to for all of my pickling, cutting back of peppers a bit when necessary. Thank you so much for the recipe!

Amanda on August 11, 2013:

Amazing! I&aposve never in my life thought would wake up craving pickled eggs as much as I have been since making them.I did however only make it a week before caving in. I told my boyfriend he is under no circumstance allowed to let meets the other jar until it hits the 3 week mark. Can&apost wait to eat the other jar.

Isber1982 on June 17, 2013:

Ok, you never mentioned how incredible the both smells as it&aposs simmering. No way I can wait 2-3 weeks -)

Craig Gibson from Traverse City Michigan on April 21, 2013:

Anything pickled makes me salivate. I make a pickled egg using the vinegar left from making pickled beets, but I have to try your recipe. Thanks.

Jason Poquette (author) from Whitinsville, MA on February 02, 2013:

Thanks Charles! And I hope you enjoy them!

Charles on January 31, 2013:

Just read this entire comment thread. I love how you&aposve kept up with the comments for so long, its a huge selling point for me. Going to the store as we speak to get all the ingredients!

Jason Poquette (author) from Whitinsville, MA on December 18, 2012:

Oh. I always use a fresh batch. :)

Shaun on December 17, 2012:

I have been staring at them in the fridge for a week. will power. Now can I reuse the liquid or do I start over fresh each batch.

Jason Poquette (author) from Whitinsville, MA on December 17, 2012:

I&aposm sure that would be fine too. Good idea.

billyboy on December 10, 2012:

why use all that refrigerator space up just use a big cooler and keep ice on it be sure to date the jars and rotate eat one put another in ,a cooler will hold about 10 to 12 qt jars///what you think??

John T on October 14, 2012:

I have been making these for a few years now. They are a huge hit with everyone. Thank you for the wonderful recipe!

Pioneer Lady 1st on August 16, 2012:

Thank you so much for your response!

Jason Poquette (author) from Whitinsville, MA on August 15, 2012:

PJ - Yep, I leave the stick in the jar. My eggs don&apost change color much in 3 weeks. After 6 or so weeks they sometimes start to darken - but they rarely last that long around here!

PJ on August 15, 2012:

Good morning! We love this recipe also. Thank you!

Question 1: Do you leave the cinnamon stick in the jar? I may have missed this instruction.

Question 2: Does the color of your eggs change?

Jon D on July 27, 2012:

Wow, man, outstanding recipe. I didn&apost change a thing - did everything just as you said. Just sampled the first eggs after a long two week wait, and they were great! Saving the rest to eat next week, and starting a new batch (and a batch with cucumbers) this weekend.

gegie on July 09, 2012:

wow. i like your it. taste goods..

moonlake from America on May 18, 2012:

These look good. The guys here always like pickled eggs during hunting season. Years ago they use to keep pickled eggs behind the bar in a big jar in taverns around here. I would not think that is safe. I don&apost know if they still do. Voted.

Jason Poquette (author) from Whitinsville, MA on May 17, 2012:

Thanks for the comment! Well, these eggs certainly have their friends. and their enemies! LOL. But like green eggs and ham. you just never know! :)

Victoria Lynn from Arkansas, USA on May 16, 2012:

I love eggs, but pickled? I&aposm willing to check it out! Great job on the hub!

Cary on May 13, 2012:

I tripled the recipe and pickled them in a one gallon glass jar. After 3 weeks they were great, but I thought they were a little too sweet. After 4 weeks the sweetness went away, and they wre perfect. I just finished another batch to have them ready for my first big cookout in the middle of June. I added whole garlic to this batch. I thought that would add a lot to the flavor.

Jason Poquette (author) from Whitinsville, MA on April 29, 2012:

Dianna - My particular recipe is intended for relatively short term storage. I don&apost typically do the hot water bath, nor do I know if they will be affected by long term storage in that way. I do notice that the eggs sometimes get a bit discolored over time, and get a more "rubbery" texture if not eaten for several months.

Dianna-Ohio on April 29, 2012:

I have seen pickled eggs (purple) and also dark yellow in quart jars in the Amish stores. These have long term dates on them. What would be the difference in those compared to yours? I would like to can them for long term. Vinegar does preserve items. I have made a relish that had gr. & red peppers along with onions & hot peppers.Processed for 10 hot bath. I keep it for years.

George on April 27, 2012:

I made a couple jars of these and everybody I have served them to have loved them. A great blend of spiciness and flavor. Thanks a ton for the recipe. I used some jalapenos I grew myself and went little on the heavy side with the habeneros and it gave it just a little extra kick!

Vespa Woolf from Peru, South America on April 21, 2012:

I happen to LOVE pickled eggs and am so happy to come across your recipe. I&aposve saved it to my favorites to try soon. Thank you!

Jason Poquette (author) from Whitinsville, MA on April 16, 2012:

I don&apost know about how Splenda would taste. But remember, you are not drinking the liquid. It just flavors the eggs a bit. I suspect you are actually eating very little sugar with this recipe.

A J on April 15, 2012:

How does the use of Splenda effect the recipe? I am on a low carb diet and am pretty sure that that amount of sugar would not be within my diet guidelines.

Emile (UK) on April 09, 2012:

I had a gallon of plum wine that went to vinegar and I needed a way of using it. I like pickled eggs but found this recipe. These beat the ordinary pickled eggs that you buy in the shops. It would be pretty easy to eat the whole lot in one go. My plum wine vinegar taints the eggs a bit brown but it doesn&apost effect the taste. I still have a lot of vinegar to use up. GOOD! Thanks for posting this.

Tim on April 08, 2012:

I tried your pickle egg recipe, and I loved it. Thanks

Bubba on April 01, 2012:

Just started a quadruple batch. Added some carrots, fresh Ginger, and garlic to the brine. Will post how they taste in 2-3 weeks.

Jason Poquette (author) from Whitinsville, MA on March 03, 2012:

I&aposm sure you can. I&aposve never done it. You just have to look up the sugar conversion

George on March 03, 2012:

Great recipe! Could i use maple syrup or honey instead of white sugar?

Brandon Coats on February 07, 2012:

i just want to say thank you for sharing this recipe. these eggs ar the best thing since sliced bread. when i make pickled eggs i make these and i also make some beet pickled eggs that are also awesome (and i hate beets)here is the recipe for the beet pickled eggs.

MIKE on January 30, 2012:


Ryan on January 28, 2012:

These look fantastic. I am going to have to give these a shot. Though thinking some banana peppers are gonna have to go in somewhere=)

Jason Poquette (author) from Whitinsville, MA on January 23, 2012:

Jeff - You&aposre welcome. I sometimes add veggies also. Great to add to salads.

Jeff on January 23, 2012:

Made a batch of your eggs back in July and popped the jar just a week ago, and they were absolutely delicious and good still! I also like to add cauliflower to the mix. Delicious recipe! Thank u so much for sharing

Eddie on January 15, 2012:

Dude I&aposve been looking for a recipe like this in a long time, thanks for posting! This is really great :)

Hendrika from Pretoria, South Africa on January 08, 2012:

These pickled eggs sounds delicious. I have never made any, but this recipe sounds easy enough.

Nate on January 07, 2012:

In our recipe we throw in a couple cloves of garlic, they are nice pieces of candy when the batch is ready. We also use the largest (emptied and cleaned) Valasic pickle jars we can find to make the process easier.

Jason Poquette (author) from Whitinsville, MA on December 06, 2011:

I believe I picked up my last bottle at a WalMart. I use McCormick brand, but I think any general "picking spice" will work. I like one that looks like it has a good variety of spices in it.

Jeanie on December 06, 2011:

Where did you buy the pickling spice?

Is there another name for it?

Scottemo on November 26, 2011:

Made these 1 week ago. My wife LOVES this recipe, I beleive it is the best recipe for pickled eggs I have ever tried. Great recipe, thanks for sharing!

carolizer on November 22, 2011:

3 weeks ago while my hub was out of town, I made a jar of these for him. I had no mason jars so I put the 3 pickles he had left in a jar into a plastic container & just used the pickle jar. He was home for 4 days when he noticed the pickles were in a plastic tub & wanted to know why. I told him I needed the jar. He wanted to know why. so I told him. yesterday, he brought me home 15 dozen eggs and the necessary mason jars. He REALLY likes your recipe..Thanks for sharing it :) Now I have to go get cracking :D

Denise on November 06, 2011:

My girls have just started to lay consistently and I have an abundance of eggs! Pickling them is a great way to use them up. Thanks for the tangy recipe!

Mike Davies on November 05, 2011:

Just made 2 jars. Tripled your recipe. Will reply in 2 to 3 weeks, if I can hold off that long.

trimar7 from New York on October 29, 2011:

I love pickled eggs but my mom always made them with beets, vinegar and sugar - all to taste. They turn purple and are so pretty in a salad. They are great alone also though.

I am going to have to try your recipe. Thank you for sharing

Jason Poquette (author) from Whitinsville, MA on October 25, 2011:

Glad you enjoyed them. Love the way you write!

Jeannie on October 25, 2011:

I was tickled to find your pickled egg recipe! Some friends had been wanting pickled eggs and I&aposd never tried them but I love to cook. Reading your recipe, I rolled the list of ingredients around on my tongue, spit out the paper, and decided it was worth trying. So I suckered somebody else into going first. Tried my first egg today and I&aposm TOTALLY hooked! It&aposs like eating the best deviled eggs EVER, except from a jar. Love them! Starting my own jars this evening. Thanks so much for sharing.

Donald Rowan on October 24, 2011:

I surprised myself using eggs from our flock of chickens, the formula is great, I found them not as bitting to the taste with a after taste of hotness. I&aposve tried them on my family, mixed reviews, now going to try them on a group at the VFW. I sell them my eggs, so it should be interesting. The barmaid has her own formula.

Lee on October 03, 2011:

I make these w/o the sugar, cloves and cinn stix, but I use 1.5 the amount of habaneros. AWSOME. Friends and co-workers agree that they are the best eggs EVER.

Jason Poquette (author) from Whitinsville, MA on September 20, 2011: