- Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
- Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
- Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
- Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
Per Serving: 110 calories; 5 10 6.5 186 269 Full nutrition
ReviewsRead all reviews 25
I let these sit in the refrigerator for about a week, tossing once a day before we tasted them. These are great! I like them for a quick snack. I also added garlic and didn't bother to wrap t...
The best pickled egg recipe I have tried. I didn't wrap the pickling spice, just added it to the jar. Turned out great.
This is my goto recipe for deer camp pickled eggs. My tweaks are as follows. I add a tablespoon of minced garlic, one juliened red bell pepper, two hungarian peppers, two jalepeno peppers and l...
I also added cloves of garlic and fresh dill sprigs. These eggs are delicious!
A great recipe. I use this and modify it whenever I pickle eggs or veggies. I do use apple cider vinegar instead of white wine vinegar and I have found that red pepper flakes make it look good a...
I followed this recipe to the letter except for adding some garlic. Turn out great!!
My wife, who abhors Pickled Eggs, actually tried one of these and she almost ate the whole batch. Simply incredible!
I was wondering when I put so many onions and then added sugar in the brine, but these are great!