Spiced Pickled Eggs

"I got this recipe from a friend who owns a bar. Its definitely a guy thing!!"
 
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photo by Axe1678 photo by Axe1678
photo by Axe1678
photo by Cheryl B. photo by Cheryl B.
photo by scody311 photo by scody311
photo by Axe1678 photo by Axe1678
Ready In:
30mins
Ingredients:
7
Yields:
12 eggs
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ingredients

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directions

  • Place eggs in a large pot& cover by 2 inches with cold water.
  • Bring water to a full, rolling boil& immediately remove from the heat.
  • Cover& let stand for 15 minutes.
  • Remove from pan, run under cold water& peel.
  • In a medium pot, mix together the vinegar, water,& salt.
  • Combine pickling spice, garlic& bay leaf in cheesecloth, tie and add to pot.
  • Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes.
  • Remove spice bag.
  • Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal.
  • Allow to cool& then refrigerate for at least 8 days before serving.

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Reviews

  1. This is the first time I have had good pickled eggs since I was a child. These are excellent! I don't like store-bought pickling spice, so I made my own. (I mixed some turmeric and celery seed with the mustard seed.) Thanks for a great recipe1
     
  2. This is the best recipe for pickled eggs. I have been making it for over 30 years. Thank you for posting.
     
  3. I've never tried pickled eggs before. I was doing a bunch of canning and figured, hey, why not? These are fantastic! They'll remain a staple in our family!
     
  4. Nothing better to me than a great pickled egg with a spoonful of Helmans real mayonase to spread lightly on each bite! "This recipe is great!"
     
  5. These were great! I added a small beet, sliced, which gave them a beautiful purple colour and a slight earthy sweetness. I used Mark Bittman's recipe for pickling spice.
     
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Tweaks

  1. Excellent. I made 1/2 the recipe. I should have made the whole recipe. After 10 days, I only have 2 eggs left. I am making another batch tomorrow. I used beet juice instead of water and added sliced onions also. Thanks Conutry Lady for sharing this recipe.
     

RECIPE SUBMITTED BY

In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
 
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