*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 the pickling spice, it just settles on the bottom anyway.
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 layer everything. They are so tasty to eat with the eggs and there is a mild or hot pepper piece in the jar depending on the persons taste. I also leave the pickle spice free as it has a nice look in the bottle with the minced garlic. I use a bulk sized valasic pickle jar like you can buy from walmart(got to eat the pickles first of course) and keep all of the quantities the same as the recipe calls for except I find that I can fit 18 eggs in the jar. You may need a tad bit more liquid but with the added ingrediants it shouldn't be to much.
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 and help add to the flavor.
Not bad. I have made pickled eggs several different ways and I'd call this recipe fairly 'vanilla'. Not really any defining flavors other than vinegar with a slight hint of onion. I also did add a ton of fresh garlic.
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