Pickled Eggs (And Beets if Wanted)
Ingredients
- 12 hard cooked eggs
- 2 medium sliced onions
- 2 tbsp yellow mustard
- 2 cups white vinegar
- 1 cup sugar
- 1 tbsp salt
- 1 tbsp celery seed
- 1 tbsp mustard seed
- 6 cloves whole
- a few whole peppercorn to taste
- 1 gallon glass jar with lid
- 1 can whole or sliced beets (optional, for pink eggs)
Step-by-Step Instructions
- Boil and cool eggs before starting otherwise the eggs will be tough. See our Perfect Hard-Boiled Eggs recipe for detailed instructions.
- Blend the mustard with a little vinegar. Add the remaining vinegar, sugar, salt and spices (celery seed, mustard seed, cloves, and peppercorns). Cover and heat to boiling, then reduce heat and simmer ten minutes.
- Place the peeled hard-cooked eggs and sliced onions in the gallon glass jar. Fill with the hot vinegar mixture up to 1/2 inch from the top.
- Cover and refrigerate or process in a hot water bath canner for 10 minutes. Wait one week before eating to allow flavors to fully develop.
- To prepare pink pickled eggs with beets: Omit the yellow mustard as that gives the eggs a yellow color. Add the beets (with their juice) to the jar with the eggs and onions, which will give them a beautiful red-pink color.
Common Problems and Solutions
Q: Why do I need to age the eggs before boiling?
A: Fresh eggs are notoriously difficult to peel because the membrane clings tightly to the white. Aging eggs for 1-2 weeks in the refrigerator allows an air pocket to develop between the shell and the egg, making them much easier to peel after cooking.
Q: Can I eat the eggs right away?
A: You can, but they won't taste right. Pickled eggs need at least one week in the brine for the flavors to penetrate and develop properly. The longer they sit (up to a month), the more flavorful they become.
Q: How long will pickled eggs keep?
A: If properly refrigerated, pickled eggs will keep for 3-4 months. If you process them in a hot water bath canner, they'll last even longer in the pantry, though refrigeration after opening is still required.
Tips and Techniques
For the best flavor, use eggs that are at least a week old so they’re easier to peel. Don’t skip the one-week waiting period—it makes all the difference in flavor. If you want both yellow and pink eggs, make two batches or split the recipe.
Ingredient Substitutions
- white vinegar: apple cider vinegar or red wine vinegar
- yellow mustard: Dijon or spicy brown mustard
- sugar: honey or artificial sweetener
Equipment Needed
- 1 gallon glass jar with tight-fitting lid
- Medium saucepan
- Mixing spoon
- Hot water bath canner (optional, for shelf-stable storage)
Historical Context
Pickled eggs became popular in the South as a way to preserve eggs before refrigeration was common. They were often served in country stores and bars, sitting in large glass jars on the counter as a quick, protein-rich snack for farmers and workers.
