Mom’s Pickled Eggs

You will never buy store bought pickled eggs again once you’ve made your own Homemade Pickled Eggs with this recipe!

Family recipes are very treasured keepsakes. They bring back many fond memories of Moms, Grandmas, and Aunties. My husband’s Mom left him with some very fond memories through the many recipes she made with a lot of love. I was not fortunate enough to have met my mother-in-law as she had passed away before I met my husband, but through stories shared by my sister-in-law, husband, and father-in-law I have gotten to know and love her. This recipe for pickled eggs is one my husband raves about all the time, so it was time to give it a try. They were amazing, with a great pickled zing. The only mistake I made was not making more!

Mom’s Pickled Eggs
recipe courtesy Susan King 
by Laureen King from Art and the Kitchen
Ingredients:
  • 2 cups regular vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dry mustard
  • 2 tbsp pickling spice
  • 1 cup water
  • 1 dozen hard boiled eggs
Directions:
  1.  In large pot combined together all ingredients except hard boiled eggs.
  2. Bring to a boil and cook for about 5 minutes.
  3. Put hard boiled eggs in jars. (I used 2 jars but use what ever size you like)
  4. Pour hot brine over eggs.
  5. Put lid on tightly and let sit for at least 4 days refrigerated

Comments

    • Anonymous says

      Thanks for perfect recipe. Probably is possible put in a jar hot peeled eggs, cover with hot brine and put on twist or any sealable lid. PUT THE HOT JAR UPSIDE DOWN, wait bis cooled and (my opinion) must be durable min. 1 year by good storable conditions (cold, dry, dark).

    • Anonymous says

      This is from the National Center for Home Food Preservation…
      “Aftter making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality.”

  1. Lori Linde says

    I would use apple cider vinegar, and add garlic and dill just for a little change and extra boost in healthy benefits.

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