- Prep Time:
- 10 min
- Cook Time:
- 12 min
- 12 hard-cooked eggs, peeled
- 1 cup (250 mL) white vinegar
- 1 cup (250 mL) water
- 1 tbsp (15 mL) granulated sugar
- 2 tsp (10 mL) pickling spice
- 1 tsp (5 mL) salt
Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired.
Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar; Cover jar with lid.
Refrigerate for at least two days before using.
Pickled eggs will keep for one month in the refrigerator.
To make your own pickling spice mixture, use 1 tsp (5 mL) peppercorns, 10 whole cloves, 1 bay leaf and 2 dried whole chili peppers.
For a quick method of pickling eggs, place hard-cooked eggs in pickle or pickled beet juice. Refrigerate at least two days before serving.
Keep a supply of pickled eggs in your refrigerator for a quick, healthy snack. Use pickled eggs to make egg salad or devilled eggs. Slice them for a sandwich filling or chop them to garnish a salad.
Beet Pickled Eggs:
Add a cooked peeled sliced beet to the pickling liquid to make beautiful magenta coloured pickled eggs.
Jalapeño Pickled Eggs:
Add a sliced jalapeño pepper (remove seeds for milder flavour) to jar before sealing. Add 1/4 cup (60 mL) steamed spinach for green colour and mild spinach flavour if desired.
Spiced Pickled Eggs:
Add 1/4 tsp (1 mL) each mustard seeds, coriander seeds, cloves, and turmeric and 1 star anis to pickling liquid to make spiced and golden-coloured eggs.