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    You are in: Home / Recipes / Canning Pickled Eggs Recipe
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    Canning Pickled Eggs

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 18 mins

    1 hr

    18 mins

    LittleMsMartha's Note:

    There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F. Caution: Home pickled eggs stored at room temperature have caused botulism. For the report from the Centers for Disease Control and Prevention (CDC), see The Editorial Note in this report cautions against room temperature pickling and storage, also. The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period). Acknowledgments Recipes adapted and used with permission from: Peter Piper Picked A Peck of Pickled Eggs, Georgia Egg Commission (undated). Original Acknowledgements on the Georgia Egg Commission publication: Dr. James C. Acton, Department of Food Science, Clemson University; Dr. Walter M. Britton, Department of Poultry Science, University of Georgia; The American Egg Board, Park Ridge, Illinois; and Preserving and Pickling Eggs at Home, Cooperative Extension Service, University of Wisconsin.

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    Serves: 6-12


    fresh e ...

    Units: US | Metric



    • 1 1/2 cups pasteurized apple cider
    • 1/2 cup cider vinegar
    • 1 (12 ounce) package red cinnamon candies
    • 1 tablespoon whole mixed pickling spice
    • 2 tablespoons salt
    • 1 teaspoon garlic salt




    • 1 (12 ounce) can unsweetened pineapple juice (If sweetened pineapple juice is used, omit sugar)
    • 1 1/2 cups white vinegar
    • 2 medium onions, peeled and sliced
    • 1/4 cup sugar
    • 1 teaspoon salt
    • 1 teaspoon whole pickling spices


    1. 1
      Each of these recipes uses 12 peeled, hard-cooked eggs.
    2. 2
      The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
    3. 3
      Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
    4. 4
      There needs to be plenty of pickling solution, and enough to completely cover the eggs.
    5. 5
      Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.

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    Nutritional Facts for Canning Pickled Eggs

    Serving Size: 1 (297 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 192.7
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 8576.4 mg
    Total Carbohydrate 37.5 g
    Dietary Fiber 3.3 g
    Sugars 24.7 g
    Protein 2.3 g

    The following items or measurements are not included:

    beet juice

    red cinnamon candies

    whole mixed pickling spices

    sweet apple cider

    pickling spices

    onion juice

    pickling spices

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