Skip to main content New<> this month
Get the Allrecipes magazine
Emily's Pickled Eggs

Emily's Pickled Eggs

Rated as 4.49 out of 5 Stars
Recipe By:Cheryl
"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."

Ingredients

  • 12 eggs
  • 1 cup white vinegar
  • 1/2 cup water
  • 2 tablespoons coarse salt
  • 2 tablespoons pickling spice
  • 1 onion, sliced
  • 5 black peppercorns

Directions

  1. 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.
  2. 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.