suemunzlinger's Recipe

Pickled Eggs

Category: Side dish

2 Tbsp sugar
1 tsp salt
1 tsp pickling spice
Few cloves of garlic
1 sliced onion
2 cups white vinegar
12 to 16 hard-cooked eggs


In a saucepan, add sugar, salt, and spices to vinegar (dilute 1/3 with water if strong) and simmer about 8 minutes. Strain and let cool a little bit. Arrange peeled eggs, garlic cloves, and onion in a quart jar. Pour brine over everything. Seal and let stand 2 days before using.

To cook the eggs: Allow eggs to come to room temperature. Place them in a single layer in a pan with enough cold water to cover eggs completely. Bring water to a boil, remove from heat, cover tightly with a lid, and allow to remain in water approximately 15 to 20 minutes. Then place under running, COLD water to cool quickly. Do not use fresh eggs; best to use eggs that are at least 2 weeks old.
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Here is a version with beet juice.
Hard boiled eggs (as many as you want)
1 c. sugar
1 c. liquid from canned beets
3/4 c. vinegar
1/2 tsp. salt
1/8 tsp. pepper
10 whole cloves
2 bay leaves (optional)

Drain beets and save the liquid. Place the peeled hard boiled eggs in a large bowl. Cook sugar, beet juice, vinegar and all seasonings to a boil and then simmer for 5 minutes. Pour hot pickling liquid over the eggs. Cover and store in refrigerator for at least 12 hours. If you want to eat the beets, add them to the jar, too.

(I use to see these in restaurants and bars, etc.,in gallon jars and thought "How Gross" lol