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Thursday, October 29, 2015

Pickled Eggs - How To Make Pickled Eggs

  • 1 Dozen - Eggs (Hard boiled and peeled)
  • 3 Cups - Distilled White Vinegar
  • 1/4 Cup - Pickling Spice
  • 1/4 Cup - Sugar
  • 2 tsp - Kosher Salt
  • 2 Cans - Whole Beets (drained with 1 cup of juice reserved)
  • 1 Jar - Peal Onions (drained)
  • In a medium sauce pan combine vinegar, pickling spice, beet juice, sugar and salt.
  • Bring to a boil, reduce heat to low and simmer for 5 minutes.
  • In a large glass resealable jar add one can of drained beets, half the pearl onionshardboiled eggs, second can of drained beets and the rest of the pearl onions.
  • Fill the jar with the pickling liquid ensuring to get all of the spices in the jar.  Add more vinegar if needed to top off.
  • Seal the jar, shake well and let cool for several hours on the counter.
  • Refrigerate for at least one week.
  • After one week they are fully pickled.

*NOTE - I eat these within a month but have been told they last over a year.  But I err on the side of caution.


  1. Awesome, been looking for a good recipe, thanks.

    1. Thank you! Please let me know how you like them!

  2. I made these last month and I loved them! Excellent recipe! I'm definitely going to make them again. Thanks for the recipe.

  3. Just made them!! Thx I'll let you know perhaps after a week��