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If you’ve got hens, sometimes you get a stockpile of eggs. Chickens lay so well in the spring, it doesn’t take long to get several cartons stacked up. We think there’s nothing better than a pickled egg or two with lunch or as a late afternoon nibble. Here’s how to make pickled eggs – super easy! And great to have on hand.
You can even have them as a side dish at dinner. Take 30 minutes and get a jar put in the fridge. Then, leave them there for a couple of weeks before eating.
The Secret to Great Pickled Eggs
Make sure you are not using really fresh eggs. If you are using farm eggs, set them in your fridge or another cool place for 2 weeks. Here’s why: the eggs need to be about 2 weeks old.
Grocery store eggs are never as fresh as those from the chicken farmer, so you can likely use store bought eggs right away. Your eggs need to be aged a bit because, if they are too fresh, you can take a bunch of the egg white away when you peel them.
They’ll look awful with gouges of white missing. You want them to be pretty and smooth, especially if you want to serve them to guests.
You have to give the eggs time to sit in the fridge, so the pickled flavor can get right through the eggs. I put the date on the lid, so we know when they were made. There’s the finished product – don’t those pickled eggs and peppers look good?
If you want to make the flavor milder, you may want to use 1 tbsp pickling spice and skip adding any peppers for your first batch. You can always spice things up more when you make your second batch, should you want them a bit zingier.
You can vary this recipe by using different kinds of peppers or adding some small pearl onions. The only thing you should not change is the ratio for the vinegar and water.
Sometimes we add jalapeno peppers or habanero peppers….or both! Graham loves eating the peppers and I love eating the garlic!
Since we grow all kinds of peppers in our Greenhouse, we usually have several varieties of peppers to choose from!
We grow cayenne, jalapeno, habanero along with different kinds of sweet bell peppers.
- 12 extra large eggs
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 2 tablespoons pickling spice
- 1 cayenne or habanero pepper
- 1 clove garlic crushed ( we use at least 5 cloves in each jar because we love it so much)
- 1 bay leaf
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water, cool and peel.
- In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
- Fill a clean quart mason jar with boiling water, let sit while the eggs are boiling. When ready to put eggs in jar, just dump the water.
- Put in your eggs and fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
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