Calling all pickle lovers! Grandma’s Pickled Eggs are a cinch to make and they don’t require canning. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate. Be sure to read my helpful hints for perfect hard boiled eggs.
If you love pickles, pickled beets, pickled okra, pickled asparagus or pickled green beans than these Pickled Eggs are a must try. They are just so easy with absolutely no knowledge of canning skills required. They are delicious in Classic Deviled Eggs and in Creamy Egg Salad Recipe.
How do you make Pickled Eggs?
Hard boil a dozen eggs, peel them and place them in a mason jar or taller bowl that is not going to require too much liquid to soak them. Meanwhile add both vinegars, water. pickling spices, dill seed, salt, black pepper corns and onions in a sauce pan and bring to a boil. Then simmer for about five minutes. Pour over the hard boiled eggs and add the fresh dill sprigs and garlic cloves. Finally cover with the lid, place in the refrigerator and let sit for 3-4 days before enjoying.
Helpful tips for Pickled Eggs
- Follow my tips for hard boiling eggs with the most important tip being purchasing eggs that are close to expiration.
- For whiter eggs remove most of the cloves from the pickling spice.
- Pickled eggs are best after several days however I have enjoyed them after twenty four hours.
- Keep picked eggs refrigerated at all times.
- Enjoy the pickled onions in the jar as well. They are delicious.
How to make perfect hard boiled eggs
I have hard boiled lots and lots of eggs over the years Here are a few helpful hints in successfully cooking hard boiled eggs.
Choosing the right eggs
You want eggs that are very close to expiration. However not expired but close. I went to the store and specifically looked for the carton that was going to expire first. The Mom and Pop grocery stores are great for this as their turnover is not as high as the chain warehouses and chain grocery stores. This is by far the most important tip when it comes to peeling them successfully.
Cooking the hard boiled eggs
Add the eggs to a large pot without overcrowding. Fill the pot with cold water to an inch or two over the eggs. Add one teaspoon of baking soda. Bring the eggs to a gentle boil. Put the lid on the pan and remove from the heat. Allow to sit for twelve to fifteen minutes. I use twelve minutes for medium eggs and fifteen minutes for large eggs. Remove the pan from the stove and place under very cold running water. Let the water run for several minutes. The eggs should feel very cold before you shut the water off. Let them sit in the cold water for an additional fifteen to twenty minutes. Store the hard-boiled eggs in the refrigerator.
Other egg recipes you will love!
- Classic Denver Omelette
- Egg Burger with Bacon and Chipotle Mayo
- Croque Madame
- Egg Foo Young
- Tater Tot Breakfast Casserole
Grandma’s Pickled Eggs
Calling all pickle lovers! Grandma’s Pickled Eggs are a cinch to make. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate.
- 12 large eggs hard boiled and peeled
- 2 cups white vinegar
- 1 cup rice vinegar
- 1 cup water
- 2 tablespoons pickling spices
- 1 teaspoon dill seed
- 1 teaspoon coarse salt
- 10 black peppercorns
- 1 sweet onion thinly sliced
- 3 sprigs fresh dill
- 2 garlic cloves
- Place the peeled eggs in mason jars or tall cover-able container.
- Add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions in a sauce pan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
- Put the garlic and dill sprigs in the jar with the eggs. Close the jars, cool to room temperature, refrigerate for 3-4 days.