I started making pickled eggs back when we first started keeping chickens, about 10 years ago. I am always looking for ways to use my wonderful chicken eggs and pickling them was fun and easy.
Traditionally pickled eggs often use a bit of beet to give the bright pink color, and I sometimes do that, but I also like to keep them pretty and white. These are so easy to make. Just hard boil some eggs, put them in a jar with some sliced onions, and top with boiled spiced brine. These are meant to be refrigerated, they are not the canning version which requires a different process.
I use some salt, black peppercorns, mustard seed, celery seed and coriander seed in my pickled eggs. You could also just use pickling spices already mixed from the grocery if you prefer.
- 1 dozen eggs hard boiled and peeled
- 1/2 onion sliced
- 1 tbsp black peppercorns
- 1/2 tsp celery seed
- 1 tsp coriander seed
- 1/2 tsp mustard seed
- 2 tsp salt
- 1 1/2 cups white vinegar
- Place peeled boiled eggs in a canning safe mason jar or other heat safe container. Add the sliced onion.
- In a sauce pan, heat the water, vinegar and spiced to boiling. Pour over the eggs in the jar and add the lid. Store in the fridge once they have cooled.