My Pickled Eggs

    3 days 35 mins

    This wonderful pickled egg recipe is quick and easy. Plan ahead, these need to be refrigerated for at least 3 days.

    73 people made this

    Makes: 12 eggs

    • 12 eggs
    • 250 ml vinegar
    • 125 ml water
    • 2 tablespoons coarse salt
    • 2 tablespoons pickling spice
    • 1 large onion, sliced
    • 1/2 teaspoon black peppercorns

    Prep:30min  ›  Cook:5min  ›  Extra time:3days marinating  ›  Ready in:3days35min 

    1. 1. Place eggs in a large pot and cover with cold water. Bring water to a 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. Place the eggs into a 1 quart wide mouth jar.
    2. 2. In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.

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    Reviews and Ratings
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    Reviews in English (89)


    this looks interesting.. i have never seen this egg pickle...  -  01 Dec 2010


    I hate to be the voice of dissent, but these did not work for me. I was certain this was a "sure thing" given the simple ingredients and instructions, and the fact that it's about the only recipe I've ever seen with all 5* reviews. I made these are Thursday, and I followed the measurements & instructions EXACTLY. By the end of the first day, the eggs were all a mottled brown color... very unappetizing. When I tried one tonight, it was awful. I've never made pickled eggs before, but when I buy them, they retain a bright white color. I am so disappointed that 1 dozen eggs were wasted. Given the spectacular results others have had, I would like to try again. *Update: Thanks for your feedback, the answer is no, I did not use balsamic vinegar.  -  01 Mar 2009  (Review from Allrecipes US | Canada)


    This recipe rules. I made these alongside the Pennsylvania version (the one with beets) to see which kind I liked better. I had a tough time deciding and leaned a little towards these, but most people like the Pennsylvania version better. This was at a party of guests who hadn't had pickled eggs before (same verdict when I made them both for my family). These are delicious, easy, and cheap. My roomate likes to slice them up to add to sandwiches. A couple times I've run out of pickling spice and had to make do with just bay leaves, pepper, and cloves. It came out fine. I also haven't noticed a difference between leaving them over night and eating them or leaving them for 3 days and eating them. The heat is enough to soak the marinade through the egg white. Also, for those who don't have pickling jars and are using a bowl you should at least double the marinade in order to completely cover the eggs and onions.  -  17 Dec 2008  (Review from Allrecipes US | Canada)