Who has pickled eggs?

Missourian

Diamond Member
Aug 30, 2008
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I want to pickle some eggs, but nothing I have found online explains how long they need to be refrigerated before it is safe to store them at room temperature.

I have no desire whatsoever to contract botulism.

Plus if you have a favorite brine recipe you'd like to share it would be appriciated. :thup:
 
I finally got around to pickling some eggs tonight.

I used this recipe:

Ingredients


  • 12 hard cooked Eggs*, peeled
  • 2 cups apple cider vinegar
  • 3/4 cups water
  • 1 med. onion, sliced and separated in rings (vidalia or spanish)
  • (2 tsp. sugar) OPTIONAL
  • 1 1/2 tsp. pickling spices OR 1 or 2 cloves of garlic
  • 1 tsp. salt

How to make it


  • Boil all ingredients (except eggs) for 5 minutes and then pour into
  • wide-mouth jar or container and add hard cooked eggs.
  • Let set overnight in refrigerator.
  • Will keep for weeks.
From here: Pickled Eggs Recipe



We'll see how they turned out in a few days.

IMAG0014.jpg
 
Last edited:
Due to self control issues, I tried a pickled egg today, and MMMMMM mmmmm are they good.

Might not make it to day 3.
 
I just put them in beet juice from canned beets from the store. It's easier that way but here is a recipe.
Beetroot pickled eggs
Ingredients
6 hard-boiled eggs
1 cup of cider vinegar
1 cup of beetroot juice (from jar of beetroots)
1/3 of a cup of brown sugar
¼ of a cup of chopped onion
3 whole cloves
Method
Once the boiled eggs have been peeled and cooled, place them in a large jar that has been washed in very hot water.
Place all of the ingredients in a saucepan and bring to the boil, stirring occasionally.
Reduce the heat to a simmer and cook gently for 10 minutes.
Remove the pan from the heat and allow the liquid to cool.
Pour the pickling solution over the eggs in the jar, so that the eggs are covered and seal tightly with the lid.
Store in the refrigerator for a minimum of two days before using.
 
I want to pickle some eggs, but nothing I have found online explains how long they need to be refrigerated before it is safe to store them at room temperature.

I have no desire whatsoever to contract botulism.

Plus if you have a favorite brine recipe you'd like to share it would be appriciated. :thup:

My husband boils his eggs, peels them then sticks them in pickle juice. The stuff left over from a jar of dill pickles. He puts them in pickled beet juice too.
 

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