Canning Recipes

Quick Pickled Eggs

Pickled Eggs-6

I shared last week my new found love of canning and pickling everything. If you live anywhere in the upper Midwest, I am sure you’re well aware of how important pickling is. Honestly, it wasn’t until I moved to North Dakota I realized that people here pickle everything! Making pickles are a BIG deal and people here LOVE their pickles. Pickled watermelon rind, pickled pike, pickled sausage, and one of my husband’s favorites… pickled eggs. 

A couple weeks ago, he asked me to make some for him. Let me tell you, true love is making pickled eggs for your husband even though the very smell of them makes your stomach turn. Pickled eggs = not my bag. But I’ve gotten a lot of interest in the recipe since I shared a photo of them several weeks ago. So, if you’re into eggs and anything pickled. Give it a go! 

Pickled Eggs-7

My husband and a group of his friends completely destroyed two jars of these things + all of the onions in the jar in one night!! I would guess they were quite a hit. North Dakota farmer approved, there you have it. Feel free to up the spiciness by adding another red chile, if you like things hot. 

Pickled Eggs
Yields 2
quick and easy pickled eggs, pickled in 24 hours
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 2 1/4 cup water
  2. 2 1/4 cup vinegar
  3. 6 tablespoons sugar
  4. 3 tablespoons salt
  5. 1 1/2 tablespoons pickling spice
  6. 1 dried red chili
  7. 18-20 hard boiled eggs, peeled
  8. 1 medium onion, sliced into half moons
Instructions
  1. Add 9-10 eggs per quart sized jar. Layer with sliced onions. Add half of a dried red chili to each jar.
  2. Mix together water, vinegar, sugar, salt, and pickling spice in a small saucepan until sugar dissolves and mixture comes to a slow boil.
  3. Pour brine into quart jars to cover eggs and screw on lids. If you need more brine, add equal parts of vinegar and water to cover.
  4. Refrigerate and let set for about a day. Eggs should be ready to eat after one day.
Notes
  1. Recipe yields 2 quart jars
Prairie Californian http://prairiecalifornian.com/
 Jenny Dewey Rohrich

Quick Pickled Eggs - Prairie Californian

 

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  • Debbie Tice
    February 10, 2016 at 9:13 am

    Jenny – in central PA, our pickled eggs are made with red beets, so they are – red! Also can be made with mustard seed and are yellow. My son who spent his first 20+ years in PA, now lives and works in Iowa and brought home a girl from Ohio who wondered why the eggs were red! That was our first clue that red beet eggs are very regional – try them!!