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Pickled Eggs


12 hard cooked eggs, peeled
1 cup (250 mL) each white vinegar and water
1 tbsp (15 mL) sugar
2 tsp (10 mL) pickling spices
1 tsp (5 mL) salt


Divide eggs between two 1 quart ( 1 L) jars fitted with lids. In a small saucepan, mix together vinegar, water, sugar, pickling spices and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Strain liquid through a cheesecloth, if desired, and pour half of hot vinegar mixture into each jar; cover with lid. Refrigerate at least 2 days before using. Pickled eggs will keep one month in the refrigerator.

Makes 12 pickled eggs

Preparation: 5 minutes

Cooking: 12 minutes

Standing: 2 days

Nutrients per serving:

Calories: 148
Protein: 12.0 g
Carbohydrate: 3.0 g
Fat: 10.0 g