Affiliate disclosure: This post may contain affiliate links. Please see our Privacy Policy.
Pickled eggs are the easiest way to turn a spring egg surplus into months of tangy, protein-packed snacks — no canning, no special equipment, just a jar and a flavorful brine.
These four variations cover the full flavor spectrum: beet pickled eggs (deep magenta, sweet and warm), dill pickled eggs (the old-school classic), bread and butter pickled eggs (sweet, golden, and bright), and spicy jalapeño pickled eggs (a real kick). All four use the same simple refrigerator method: pour a flavored brine over peeled hard-boiled eggs, refrigerate for at least 24 hours, and enjoy for up to 3–4 months.
Table of Contents
- What Are Pickled Eggs?
- What Do Pickled Eggs Taste Like?
- Why Make Pickled Eggs?
- Ingredients You’ll Need
- How to Make Pickled Eggs (The Method)
- Step by Step Instructions
- The Easy-Peel Steam Trick
- Substitutions and Variations
- How to Use Pickled Eggs
- Storage and Shelf Life
- Can You Can Pickled Eggs? (No — Here’s Why)
- Frequently Asked Questions
- Ways to Preserve Eggs
- Pickled Eggs Recipe
- Pickling Recipes
I’ll admit I was a skeptic. Pickled eggs sounded like dive-bar food to me — until I tried one at a craft beer bar in Vermont, served on a plate with a drizzle of olive oil and a tuft of microgreens. The bartender clearly took them seriously, and one bite explained why. Where a hard-boiled egg is bland and forgettable, a pickled egg is alive — vinegar tang, salt that seasons the egg from the outside in, a touch of sweetness, and whatever spice or aromatic you’ve layered into the brine.
Ten years later, I make them every spring when our backyard flock goes into overdrive and we have more eggs than we know what to do with. Pickled eggs are the easiest way to put a serious dent in an egg surplus, and the four variations below cover the full flavor spectrum from sweet to spicy.
What Are Pickled Eggs?
Pickled eggs are hard-boiled eggs that have been peeled and submerged in a vinegar-based brine, where they sit in the refrigerator absorbing flavor for at least 24 hours (and ideally 1–2 weeks) before eating. The vinegar penetrates the egg slowly, transforming the bland white into something tangy and bright; salt seasons it; sugar balances the sour; and herbs, spices, beet juice, or jalapeños layer in whatever character you want.
They’re a classic homestead and farmhouse preservation method, traditionally used in spring when chickens lay more eggs than the family can eat. They keep 3–4 months in the refrigerator, which is enough to bridge a spring egg glut into late summer.
What Do Pickled Eggs Taste Like?
Tangy, salty, slightly sweet, with whatever flavor you’ve built into the brine. The texture stays firm but takes on a faint pickle-crisp quality on the outside; the inside stays creamy. They’re a perfect protein snack on their own, and excellent sliced into salads, served on charcuterie boards, or tucked into deviled-egg-style appetizers.
The four recipes below give you a wide flavor spectrum: beet (sweet, earthy, warm-spiced), bread and butter (golden, sweet-tart with mustard seeds), dill (familiar pickle flavor, the family favorite), and jalapeño (genuinely spicy, with garlic and bay).
Why Make Pickled Eggs?
A few good reasons:
- They solve the spring egg problem. A laying flock peaks in late spring and early summer — far more eggs than most families can use fresh. Pickling 2–3 dozen at a time gives you weeks of snacks from what would otherwise pile up in the fridge. (For the full picture, see our guide to ways to preserve eggs.)
- They’re the easiest preservation project there is. Boil eggs, peel them, pour brine over them. No canning, no fermentation, no specialized equipment. If you can boil water, you can make pickled eggs.
- The flavor pays back the effort enormously. Hard-boiled eggs are utilitarian. Pickled eggs are a treat. Even people who claim not to like pickled eggs (mostly because they’ve only had bad ones) often change their mind after one of these.
- They’re a perfect summer snack. Cold, savory, protein-rich, ready to eat from the jar. Excellent on hot days when you don’t want to cook.
- Great for kids. My daughter loves the dill version, which tastes like a familiar pickle. The brine method is also forgiving enough that kids can help (peeling boiled eggs is excellent fine-motor practice).
This isn’t shelf-stable preservation — pickled eggs cannot be safely canned (more on that below). But for refrigerator storage, they keep months and only get better as the flavors develop.
Ingredients You’ll Need
Each of the four recipes below uses a slightly different combination, but the foundation is the same. See the recipe card for exact quantities for each variation.
The base for every pickled egg:
- Hard-boiled eggs — peeled, ideally steamed rather than boiled (see method below for the easy-peel trick)
- White vinegar — the preservative backbone and source of pickle tang. 5% acidity standard distilled white works perfectly.
- Water or beet juice — to dilute the vinegar to your preferred intensity (some recipes are all vinegar, others 1:1)
- Salt — flavor and food safety. Kosher or canning salt; avoid iodized.
- Sugar — balances the vinegar’s sharpness. Even savory pickled eggs benefit from a touch.
The flavor builders (vary by recipe):
- Aromatics — onion, garlic, fresh dill, jalapeño
- Whole spices — mustard seeds, celery seed, coriander seed, dill seed, bay leaves, allspice berries, whole cloves, cinnamon stick
- Ground spices — turmeric (for color)
- Beet juice or cooking water — for beet pickled eggs; gives the magenta color and earthy sweetness
How to Make Pickled Eggs (The Method)
The method is identical across all four recipes, and active time is about 30 minutes. The hard part is waiting — at least 24 hours, ideally 1–2 weeks, before the flavors fully develop.
Step by Step Instructions
- Steam the eggs for 12 minutes over an inch of boiling water, then transfer to an ice bath until cold. Steaming (instead of boiling) is the single best trick for easy-peel eggs, especially with farm-fresh ones.
- Peel the cooled eggs under cool running water for easiest removal. Pack 9–10 peeled eggs into each wide-mouth quart mason jar — don’t overpack, or the brine can’t circulate.
- Make the brine: heat vinegar, water (or beet juice), salt, and sugar in a small saucepan until the salt and sugar dissolve. Add whole spices and aromatics to the jar, then pour the warm brine over the eggs to ¼ inch from the rim, making sure all eggs are submerged.
- Cap with a plastic lid (vinegar will corrode metal canning lids), allow to cool slightly, then refrigerate. Wait at least 24 hours before eating, ideally 1–2 weeks for full flavor. Pickled eggs keep 3–4 months refrigerated.
The Easy-Peel Steam Trick
The hardest part of pickled eggs is peeling. After trying every folk technique (older eggs, ice baths, baking soda, vinegar in the water), the only method that consistently works — even with farm-fresh eggs — is steaming instead of boiling.
Bring 1 inch of water to a hard boil in a stockpot. Place a steamer basket holding the eggs over the boiling water (the water shouldn’t touch the eggs). Cover, and steam for 12 minutes for fully cooked yolks ideal for pickling. Transfer immediately to an ice bath until cold.
The shells slip off cleanly. For large batches, stack stainless steel steamer baskets three levels high in a stockpot and steam several dozen eggs at once.
(Don’t toss the shells — save them for eggshell powder, an excellent calcium supplement for your garden or even your chickens.)
Substitutions and Variations
This recipe family is famously flexible. Here’s what works:
Vinegar: White vinegar is the standard — neutral, clear, and lets the spices lead. Apple cider vinegar works too and adds a fruity note (try it with the beet or jalapeño version). Rice wine vinegar gives a milder tang. Distilled white is the most economical and cleanest-tasting. Don’t go below 5% acidity — pickled eggs depend on vinegar strength for both flavor and food safety.
Sugar: Brown sugar, honey, or maple syrup all work in place of white sugar. Maple syrup is particularly good in the bread and butter version (use homemade maple syrup if you have it).
Salt: Kosher salt and canning salt both work. Avoid table salt with iodine and anti-caking agents — they can cloud the brine.
Spice substitutions: The 4 base recipes are starting points, not gospel. Pre-mixed pickling spice can replace the individual whole spices (1–2 Tbsp per quart). Add hot sauce instead of jalapeño for the spicy version. Add fresh tarragon, thyme, or rosemary if dill isn’t your thing. Smoked paprika is excellent in the jalapeño version. And if you love the dill version, the same flavor profile shines in our classic dill pickle canning recipe for cucumbers.
Brine ratios: The recipes range from all-vinegar (bread and butter) to 1:1 vinegar:water (dill). Don’t go below 50% vinegar — pickled eggs need that much acidity to stay safe in the refrigerator. Above 50% is just personal preference for tang intensity.
Adding sliced beets to the jar for beet pickled eggs is delicious and gives you a bonus pickle (the beets pickle right alongside the eggs). If you have a stash of canned beets already, that brine is the perfect starting point — just drain and use the liquid.
Pre-mixed pickling spice can replace the individual whole spices in any recipe — use 1–2 Tbsp per quart. I prefer making my own blends because store-bought pickling spice tends to sit on shelves all year and lose potency.
How to Use Pickled Eggs
A quart jar of pickled eggs is its own answer to “what’s for snack” most days, but here’s how I actually work them into meals:
As a snack. Whole, halved, or sliced. Sprinkle with cracked black pepper or a tiny drizzle of olive oil. The single best thing to put on a charcuterie board.
On salads. Sliced pickled eggs are exceptional on a green salad with sharp dressing. Beet pickled eggs in particular look stunning on a goat cheese salad. Try them on a Cobb salad in place of the regular hard-boiled egg.
Deviled. Mash the yolks of pickled eggs with mayo, mustard, and a touch of the pickling brine for the best deviled eggs of your life. Beet pickled deviled eggs are showstoppers at potlucks.
With breakfast. A halved pickled egg next to scrambled eggs and bacon is a classic farmhouse breakfast. Sounds redundant; works brilliantly.
On grain bowls. Slice over a rice or farro bowl with greens, avocado, and seeds. The vinegar tang ties everything together. The spicy jalapeño version pairs beautifully with pickled jalapeños for a double-pickle grain bowl.
Storage and Shelf Life
Pickled eggs keep 3–4 months in the refrigerator when stored submerged in their brine. The vinegar acidity and salt prevent spoilage; the cold temperature handles the rest.
A few storage rules:
- When in doubt, throw it out. The signs of pickled eggs going bad are obvious (off smell, cloudy slimy brine, soft eggs). At the first hint, toss the whole jar.
- Always keep refrigerated. Pickled eggs are not shelf-stable. See the canning section below.
- Keep eggs submerged. If they bob to the top, push them down with a clean fork or add more brine.
- Use a plastic lid, not a metal canning lid. The vinegar corrodes metal over time, which can affect both flavor and the seal. The Ball brand grey plastic storage lids are excellent for this.
- Date the jars. Three months is a long time, and you may forget when you made them. A piece of masking tape and a sharpie solves it.
Can You Can Pickled Eggs? (No — Here’s Why)
This is one of the most-searched questions about pickled eggs, and the answer is genuinely important: do not can pickled eggs at home. There is no safe tested method.
The reason isn’t that the brine is too weak or the salt is too low. It’s that eggs are too dense for vinegar to fully penetrate. Sources recommend 2 weeks (small eggs) to 4 weeks (large eggs) of refrigerator pickling for the brine to fully acidify the egg. Even after that, the very center may stay above the safe acidity threshold that home canning requires.
Water bath canning works for cucumber pickles because cucumber tissue is loose and porous — vinegar floods through it during the canning process. Eggs are nothing like cucumbers. The dense, protein-rich center creates exactly the kind of low-acid environment that makes canned eggs unsafe for shelf storage.
There’s at least one documented CDC case of foodborne illness from pickled eggs, though the eggs in that case weren’t even canned — they had been left at room temperature too long. University extensions in the US explicitly warn against canning pickled eggs and note there are no tested safe methods.
The pickled eggs you see at gas stations and bars in commercial jars are made with chemical preservatives that home cooks don’t have access to, and the canning process partially re-cooks the eggs and changes the texture anyway.
The good news: the refrigerator method below keeps pickled eggs perfectly safe and delicious for 3–4 months. That’s plenty of time to work through several quart jars before they go bad. If you want a truly shelf-stable egg preservation method for long-term storage, the traditional lime water method keeps raw eggs fresh for 12+ months without refrigeration — a completely different approach to the same problem.
Frequently Asked Questions
At least 24 hours, but the flavor is dramatically better after 1–2 weeks. The vinegar penetrates the egg slowly — at 24 hours, only the outer layer is properly pickled and the center still tastes like a hard-boiled egg. After 2 weeks, the flavor reaches all the way through. Beet pickled eggs in particular need at least a week for the magenta color to fully penetrate.
Three to four months when stored submerged in the brine in a sealed jar in the refrigerator. The high vinegar content and salt prevent spoilage, but the cold temperature is essential — pickled eggs are not shelf-stable and should never be stored at room temperature.
Two likely causes: (1) the eggs were overcooked before pickling (steam for 12 minutes, no longer), or (2) the brine has too much vinegar without enough water to balance it. Highly acidic brines (above 75% vinegar) will firm up the egg whites significantly over weeks of pickling. If you want softer pickled eggs, use a 1:1 vinegar:water ratio.
Once, with caveats. The first batch of eggs absorbs salt and acidity from the brine, so the second batch will be milder. Refresh the brine with an extra splash of vinegar and a teaspoon each of salt and sugar before using it for a second batch. Don’t reuse a brine more than once, and never reuse brine that’s gone cloudy or smells off.
Yes — and they’re spectacular. See our dedicated recipe for pickled quail eggs. Quail eggs are smaller, so they pickle through more quickly (3–5 days for full flavor) and they’re an absolute showstopper on a charcuterie board.
Ways to Preserve Eggs
If you tried this Pickled Egg Recipe, or any other recipe on Practical Self Reliance, leave a ⭐ star rating and let me know what you think in the 📝 comments below!
And make sure you stay in touch with me by following on social media!
Pickled Eggs
Equipment
- Plastic Mason Jar Lid (Wide Mouth) Ball's Leak Proof Storage Lids work great
- Stockpot for steaming eggs
- Steamer Basket for steaming eggs
- Small Saucepan for cooking brine
Ingredients
Beet Pickled Eggs
- 9-10 whole hard-boiled eggs, peeled
- 1 cup white vinegar
- 1 cup beet juice, or beet cooking water
- 1/2 small onion
- 2 Tbsp. sugar
- 2 Tbsp. salt
- 6-8 whole cloves
- 4-5 whole allspice berries
- 1 whole cinnamon stick
Bread and Butter Pickled Eggs
- 9-10 whole hard-boiled eggs, peeled
- 2 cups white vinegar
- 1/2 small onion, sliced
- 3-4 cloves garlic
- 2 Tbsp. salt
- 1/2 cup sugar
- 1 tsp mustard seeds
- 1 tsp celery seed
- 1 tsp ground turmeric
Dill Pickled Eggs
- 9-10 whole hard-boiled eggs, peeled
- 1 cup white vinegar
- 1 cup water
- 1/2 small onion, sliced
- 3-4 cloves garlic
- 2 Tbsp. sugar
- 2 Tbsp. salt
- 1 tsp mustard seeds
- 1 tsp celery seed
- 1 tsp coriander seed
- 1 tsp dill seed
- 2 Small Fresh dill sprigs, if available
Spicy Jalapeño Pickled Eggs
- 9-10 whole hard-boiled eggs, peeled
- 1 1/2 cups white vinegar
- 1/2 cup water
- 2 Tbsp. salt
- 1 Tbsp. sugar
- 1 or 2 medium Jalapeños, sliced
- 1/2 small onion, sliced
- 3-4 cloves garlic
- 2-4 whole bay leaves
- 1 tsp coriander seeds
- 3-4 whole cloves
- 3-4 whole allspice berries
Instructions
- Choose Variation: This recipe makes four different variations. Choose your recipe from above before you start. All four types have the same instructions.
- Steam the eggs: Bring 1 inch of water to a boil in a stockpot. Place eggs in a steamer basket above the water (water should not touch the eggs). Cover and steam for 12 minutes. Transfer immediately to an ice bath until cold.
- Peel the eggs: Tap and roll on a counter to crack the shell, then peel under cool running water for easiest removal.
- Jar Eggs: Pack into wide-mouth quart jars. 9–10 eggs per quart. Don't overpack.
- Make the brine: In a small saucepan, combine the liquids (vinegar plus water or beet juice), salt, and sugar. Heat gently over medium until salt and sugar dissolve completely. Remove from heat.
- Season: Add aromatics and spices directly to the jar with the eggs (sliced onion, garlic, jalapeño, whole spices, dill, etc.).
- Add Brine: Pour the warm brine over the eggs, leaving ¼ inch headspace. Make sure all eggs are submerged.
- Lid Jars: Cap with a plastic lid (not a metal canning lid). Allow to cool slightly, then refrigerate.
- Pickling Time: Wait at least 24 hours before eating. For best flavor, wait 1–2 weeks. Flavors continue to develop for up to a month.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pickling Recipes
Find the perfect recipe
Searching for something else? Enter keywords to find the perfect recipe!
More Ways to Preserve Eggs
If you have a backyard flock and a spring egg surplus, there are more ways to preserve them than you might think:
- Salt Cured Egg Yolks — the intense, savory finishing ingredient that fancy restaurants charge $4 for and that you can make at home with two ingredients and a week of patience
- Pickled Quail Eggs — the same brilliant brines, in tiny showstopping form; perfect for charcuterie boards and dinner-party deviled eggs
- Preserving Eggs in Lime Water — the old-world water glass method that keeps fresh eggs for 12+ months at room temperature, no refrigeration
- Ways to Preserve Eggs — the master roundup, with every method we’ve tested
More Pickle Recipes
Once you have the pickling bug, the rabbit hole goes deep:
- Dill Pickle Canning Recipe — crisp, garlicky water-bath pickles that beat anything from the grocery store
- Pickled Garlic Recipe — turns sharp raw garlic into a mellow, snackable condiment
- Pickled Jalapeños — the natural pairing for spicy pickled eggs
- Pickled Garlic Scapes — a spring foraging-the-garden treat
- Lacto-Fermented Pickles — the unpasteurized, probiotic version
I’ve made pickled eggs for a long, long time. Seldom using the same combination of ingredients. One of my favorites is to include sliced chipotle peppers in adobo sauce. just a few and just some of the sauce, as they are quite hot, but oh, so good!
Sounds really good Rob. Thanks for sharing.
I’m wondering if you ever reuse the brine for a second batch of pickled eggs?
That’s an interesting thought. You could probably do that. I don’t know that I would use the brine for longer than the 3 to 4 month time though. If so, you might risk it spoiling especially if there are any food particles in there.
My family loves pickled beets. I will have to pay more attention to my vinegar liquid ratio. I was going to save and freeze leftover juice in freezer to use for eggs when i get enough. From what i read i think i will do bread and butter eggs and add onions to it. My daughter loves dill pickles so will do that for her. I was going to save pickle juice and use it but not sure ov acid amount. Is there a way to measure it?
I don’t think there is any way to measure the acidity in a home kitchen.
Acidity/Alkalinity (Ph) can be tested with various methods that are readily available. Check Amazon Walmart and other retailers.
Let me correct my comment by saying that it is possible to test for acidity but in order to get accurate results, it is recommended that you use a pH meter. Since a good quality pH meter can be pricey, it is generally recommended that the average home canner use tested recipes.
I’m on the keto diet and can’t have sugar. Can I substitute stevia extract for the sugar in the brine?
Yes, that should be fine preservation wise. The sugar isn’t to help preserve the eggs in there, it’s just for flavor. The preservation is coming from the vinegar (either way, keep them in the fridge). I can’t say how much to add, you’ll have to play around with it and see what flavor suits you. (Stevia may also have an odd taste when mixed with vinegar, or eggs, so I can’t personally vouch for how they’d come out.) Best of luck, let me know how it goes!
I’m on a keto diet which doesn’t allow sugar. Can I substitute pure liquid stevia extract for sugar in your pickled egg recipes?
I don’t see why not.
Came across your recipe and was intrigued by the steaming boiled eggs and am totally infatuated after trying it! The texture is just perfect!
After that was such a success I decided trying the pickling too. That was last week with 8 eggs… I have already made two more batches or more than a dozen each – they are so delicious!!
That’s great Tamlyn. So glad you’re enjoying the recipe.
This is THE only way I have been able to successfully hard boil and peel our farm fresh eggs!! thank you SOOOO much! I have tried every single way u see the sun to no avail! We love pickled eggs here as well!
You’re welcome! 😀
I basically do the vinegar the same but I add jalapeños,onions,carrots slice thin and garlic and fresh dill.I have a gallon jar and keep them in the fridge.
I’ve also got a gallon of canned jalapeños and used that juice and jalapeños and carrots,mmm good
Sounds delicious!
What did I do wrong??? My beet pickled eggs turned out more of a grayish brownish pink color with light pink tones on the inside and they were horribly salty! Two tablespoons of salt seemed like a bit much for a single jar. The eggs also shrunk up and were quite tough. They were not at all like my mom’s bright fuchsia beet pickled eggs.
Did you use a quart sized jar? You could try decreasing the salt if they seem too salty. I am not sure why the color would be off or they would shrink and be tough. Can you tell me exactly what you did? How long did you cook the eggs?
I’ve made a couple jars of pickled eggs and I always feel like the white is unappealingly hard…I tend to use a 1:1 ratio for water/vinegar and throw in whatever is in the fridge (garlic, onions, etc). Am I doing something wrong that they get so hard…or do I just…not like them??
I’d say try the bread and butter pickled ones from these recipes. I think the high salt/sugar ratio along with all vinegar makes for the best texture. If you don’t like those, then I’d say you probably just don’t like pickled eggs. Good luck!
My family often pickles the eggs and red beets in the same jar.
Mom and Grandma just used regular, iodized salt, it never seemed to be a problem.
Waiting for them to get nice and pickled…now that was a problem.
I have not tried many variations, I am looking forward to trying some with jalapenos, maybe try some with the spices for curry…
I was sadly disappointed when I tried one of those ones at a bar 40 years ago.
It was rubbery and nasty! I figured they must have done some kind of canning treatment, it was probably just some preservative.
I’ve had a few rubbery ones in my time too. Homemade spicy jalapeno pickled eggs are my favorite. I can highly recommend you try them!
Do you think the pickled eggs in the store are pressure canned? I have purchased beet pickle, mustard pickle and dill pickled eggs made by the Amish canning company. They are good. I have a pressure canner.
All the pickled eggs I’ve seen in the store around here contain some kind of chemical preservative (sodium benzoate, etc). I’m not sure what an Amish canning company might use, maybe none at all. As to whether they pressure can them or not, I honestly have no idea…but that is a good question. There’s no tested approved recipe for canning pickled eggs, but that doesn’t mean people don’t do it anyway. (Still, it’s not something I do or recommend personally).
Thank you so much for tip on how to boil the eggs in a steamer. That was totally awesome! It works!!! and pickled eggs are delish!
Can you use apple cider vinegar instead of white vinegar.
Yup! Either work just fine, assuming they’re standardized to 5% acidity (check the label, some are diluted to as little as 2%, but most are perfect at 5% these days).
Can I use canned Beet juice?
Thank you
Kathy
Yes, that should work fine!
I’ve been making apple fruit scrap vinegar for cooking use. How would you use that (or apple cider vinegar) for pickling? I’m thinking 1 1/2 vinegar, 1/2 cup water to start, but wanted your take.
It is not generally recommended that you use homemade apple cider vinegar in canning recipes because they say it does not have the same carefully controlled acidity as store bought vinegars.
That’s why one should use test strips to make sure the homemade apple scrap vinegar is as acidic as store bought. I use my homemade for everything and it tests out the same after a month of fermenting.
Do you use table salt or picking salt?
Thus far I’ve used sea salt and pickling salt. Table salt has anti-caking agents in there, and it may cloud the water in an unappealing way.
My Instant Pot was the first success I’ve had with easy peeling fresh hard boiled eggs. I think the mechanics of the Instant Pot and your steam method are probably the same. Yay for easy peeling eggs!
Thank you
I made a jar of your bread & butter pickled eggs 2 weeks ago and just tried one today, they are great, I will be making more.
I actually just made two more jars of those today too! My husband was skeptical on the sugar when I made them, but now he keeps emptying the bread and butter egg jars for lunch =)
I have made picked eggs all my life and I have never put water in the eggs at all I make pickled beet’s in the spring. And I will have at least ten quarts I use pickled beats vinegar and sugar keep in fridge. They are the best.
You can definitely make them without water but there are different recipes and taste preferences. As long as the acidity is at a safe level, the recipes can be adjusted according to personal taste.
Have you got a figure for the required acidity level?
And what does one use to measure it?
There is no figure for the required acidity. Just follow the recipe and you can remove water or add vinegar to make it more acidic according to your taste just don’t add water or remove vinegar since that will decrease the acidity.
JALAPENO RECIPE DOES NOT INCLUDE ANY JALAPENos
Ha! Wow, that’s a good catch! How did I miss that when I was typing up that recipe!?!?! Anyhow, I’ll go fix it now, but I put one whole jalapeno in each jar, sliced. Thanks for the heads up.
Have you tried alternate sweeteners like stevia , honey, maple syrup?
I have not personally tried any of those sweeteners. I am assuming that it would affect the flavor but not sure how. If you decide to try it let us know.
I use monkfruit, stevia, allulose and erythritol with no issues at all. Delicious and healthy eggs without all the sugar.
Good to know!
Please let use know! I am a Stevia in the raw person. Regular sugar is too sweet for me. Thanks!
I totally believe you on the not canning them (botulism is scary!), but I do have a question… the grocery store by me sells them canned in jars on the shelf. Is pressure canning them different? Like how you can pressure can meat and vegetables?
Other question- will these pickle ok if you were to cut them in half before putting in the brine, or puncture them to the yolk with a knife to help the penetration of the vinegar (kind of a way to make up for the density)?
Also, your skepticism matched mine when I opened this! Your experience was so funny but I’m still in that stage. These sound utterly delicious (even though I’m still freaked out about trying it! Haha.) I might be brave and try these though. Your pictures, descriptions and recipes really are enticing!
Thanks:)
PS:
You have the coolest blog ever. How did you learn all this??
The ones in the grocery store usually have some types of chemical preservatives in there, like sodium benzoate or something similar. They’re also potentially canned differently, as commercial canners can get hotter than home pressure canners.
Cutting the eggs in half is problematic since the yolks will more or less slime up if in direct contact with the liquid. I haven’t tried it, but I beleive they just more or less melt in the vinegar and the liquid gets all cloudy.
Sometimes you’ll see a jar of home canned pickled eggs on the grocery store shelf, and that’s most likely both the store and the canner don’t know it’s not a safe practice. Most the time it’s fine, but I wouldn’t risk it.
Hey Ashley,
Love your pickled egg article. Have you ever tried Mustard Pickled Eggs?
If not, maybe it’s an Ohio Thang!
I can forward recipie I use often.
Sincerely,
Dan O’Connor
Tiffin, Ohio
I bet those are wonderful. I would love it if you shared the recipe.
I would love the recipe for mustard pickled eggs !!!! Please !!!!
Thank you for your instructions. I sincerely appreciate your comments on “canning” eggs, because I hate arbitrary rules without explanations. I would object to calling this “food preservation”, however. Who has room for several quarts of eggs in their frig? Looks like a plug for an extra frig out in the garage!
Remember the old stores which had gallon jars of pickled eggs on the counter and barrels filled with pickles. So anxious to try your recipes and joined the newsletter
Hi everyone, i use pure tart Cherry juice or pure Cranberry juice to color the eggs. I grew up with Cloves and Bay leaves in with them. All these ideas are fantastic. Thank you
Peggy Hugel