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Design Your Own Pickled Eggs

A basic recipe for pickled eggs for you to experiment with creating the perfect-for-you batch of this savory delicacy.
Course Appetizer


  • Clean glass jar with plastic lid. (Vinegar corrodes metal lids.)


  • 12 eggs
  • 3 cups vinegar Any type of vinegar will do. Experiment to find what you like best.
  • 1 cup water
  • 1 tsp salt Table salt, sea salt, pink salt. Whatever you have on hand is just fine
  • cup sugar Raw sugar, cane sugar, beet sugar, etc. Again, what you have on hand is fine.
  • various spices and seasonings Garlic, peppercorn, and pickling spice are common, but feel free to experiment with these in each batch you make. Turmeric lends a lovely flavor and color, for example.
  • beets, red cabbage, or red onions (optional) One or all of these will add color to your pickled eggs, but will also add flavor.


  • Put vinegar, water, salt, and sugar in a non-aluminum saucepan. (The vinegar reacts to aluminum and isn't so great.) Add your spices. (If you're using garlic, dill, or turmeric, leave those out of the pan.)
  • Bring to a boil.
  • Reduce heat. Turn it way down. You want a gentle simmer for five minutes.
  • Remove from heat and let cool for about 15-20 minutes.
  • Stuff your eggs in a jar(s). Add garlic, dill, or turmeric if you're using them.
  • Pour your brine mixture (vinegar, water, salt, spices) to the jar and cap tightly.
  • Stick in the fridge and let sit for 2-4 weeks.
  • Will keep for about 3-4 months without pressure canning. Longer with pressure canning.