Rating: 4.5 stars
119 Ratings
  • 5 star values: 82
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 5

This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.

Recipe Summary

cook:
5 mins
additional:
3 days
total:
3 days 35 mins
prep:
30 mins
Servings:
12
Yield:
12 eggs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a large pot 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. Place the eggs into a 1 quart wide mouth jar.

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  • In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.

Nutrition Facts

78 calories; protein 6.4g; carbohydrates 1.8g; fat 5g; cholesterol 186mg; sodium 1030.8mg. Full Nutrition
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