Delicious Mom’s Pickled Eggs. This recipe is so quick and easy to make! A great low calorie, low carb snack.
Family recipes are very treasured keepsakes and Mom’s Pickled Eggs recipe is no exception. Old recipes 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 Mom’s 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
Delicious Mom's Pickled Eggs. This recipe is so quick and easy to make! A great low calorie, low carb snack.
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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
Instructions
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In large pot combined together all ingredients except hard boiled eggs.
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Bring to a boil and cook for about 5 minutes.
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Put hard boiled eggs in jars. (I used 2 jars but use what ever size you like)
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Pour hot brine over eggs.
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Put lid on tightly and let sit for at least 4 days refrigerated
Recipe Notes
This family recipe is from my husband's late Mom, Susan.
Nutrition Facts
Mom's Pickled Eggs
Amount Per Serving
Calories 78
* Percent Daily Values are based on a 2000 calorie diet.
is regular vinegar white or apple cider?
Use regular white vinegar Colleen
White Vinegar
I love Pickled eggs
They are a snack I love as well!
I absolutely agree about family recipes and have several of them on my own blog. We love pickled eggs here and I will be trying yours out!
Yes Shelby those old family recipes always bring back fond memories and great food.
Do you peel the boiled eggs? And what is the shelf life of the finished product?
Yes, you do peel the eggs. I keep mine in the refrigerator and eat within a week.
I do mine a little different but they last unopened for 16 months they unfortunately only last a couple of days once opened because they are eaten
Whats your recipe Phill?
Phil, what do you do differently? Need your recipe, please. Do you leave them in the refrigerator or are they sealed like for shelflike?
Sandra Cummings
lol
What is the shelf life on this recipe?
Pickled eggs never last long at my house. We eat them for breakfast snacks in salad and for egg salad. I also pickle them with my pickled beats and onions recipe. It makes the eggs a bit sweeter
They don’t last long at our house either Kathy
These have to be refrigerated?
After four days in refrigerator, can you take out and store in food pantry for use later?
Hi Debbie, you have me stumped, I have always kept them refrigerated and use within a a week. Can anyone else out there help answer this question?
I make mine and put in gallon glass jar. Keep in refrigerator. The longer they sit, the better the flavor. 3/4 days -great flavor, however mine will keep several months as long as refrigerated and tastes awesome.
Agreed Stormy, it takes a few days to get great flavour throughout the egg. Gallon jar, oh yeah!
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).
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.”
I would use apple cider vinegar, and add garlic and dill just for a little change and extra boost in healthy benefits.
Hi Lori, that is the great thing about any recipe, adding your own twist on it.
and ginger and lemongrass and mint leaves and serranos and your imagination and taste…
Hello everyone, concerning shelf life of homemade pickled eggs, I found this information on National Center for Home Food Preservation. Here is the link http://nchfp.uga.edu/how/can_06/pickled_eggs.html
It basically says Keep refrigerated, use 3-4 months.
Thank you for a great recipe as well as the research to keep it!! Wonderful post.
How do you make perfect boiled eggs so they peel easy every time and so they are medium boiled and not over boiled and dry?
I use boil mine for about 5 minutes, but I always think its best to throw an extra egg in for testing.
We use a pressure cooker for our eggs. Set for 6 minutes for a dozen eggs and the eggshells practically fall off the egg every time.
Great tip JoAnn, thanks
Go to Zarky’s in Hamilton and buy the boiled, peeled eggs for just a little more than the cost of the eggs themselves. Saves lots of time and grief.
Roger
I place my eggs in a pan of water to cover by 1 inch, bring to a boil, cover turn off the gas and let sit for 12 -15 minutes. I then drain the cooking water and place the eggs in a bowl filled with ice water, lots of ice, and let them cool. When your able to handle them they should peel with ease. Sometimes you will get one of those “impossible’ to peel ones that will give you problems.
Thanks for the helpful hint.
I HAVE A LITTLE EGG PUNCHER,PUNCHES HOLE IN BIG END,KEEPS SHELL FROM BREAKING.I HAVE USED IT FOR THIRTY YEARS
I use the exact same method with one exception. I let the eggs sit out for a few hours allowing them to come up to room temperature before starting the boiling process. Using cold eggs right out of the fridge seems to result in parts of the egg whites sticking to the egg shells during the peeling process ruining that perfect result.
Great post! The easier the recipe, the better it is for me.
Great Post, Nice recipe
These look absolutely delicious! I think you’re right, I won’t ever have to buy from the store again! I’ve been wanting to transition from buying pickled goods at the store to making them all myself. I think this is a good start!
Everyone I have made these pickled eggs for loves them, so I hope you do as well!
Hi I was wondering about the salt in this recipe. Is it regular table salt or pickling salt? Thanks
Hi Jessica, regular or Kosher salt.
Thank you! I was wondering because I’ve never done this before lol. I can’t wait to try this out. My man and his grandfather love pickled eggs.
I hope they like them, my man loves them!
I bet they will. Thank you :). So these only stay in the refrigerator? How long after being made can they be eaten? Be stored?
Jessica, they must be stored in the refrigerator. I find they taste best after 3 or 4 days.
IVE NEVER USED THE DRY MUSTARD BEFORE,IM LOOKIN FORWARD TO THE DIFFERANT TASTE
Steam your eggs for 12 minutes in your rice cooker. Even fresh eggs will peel like a dream
Hey Mat, great tip thanks!
Can you add some jalapeños if you want them zesty? Or what kind of peppers would’ve you use?
I think jalapeños could be quite tasty adding to the pickled eggs. Red peppers might also be tasty. Some people even add onions
If you peel the eggs under running cold water they peel easily even tough to peel ones 😀
Add 1 tsp baking soda or a splash of vinegar to the boiling water to make the pealing easier.
Do you sterilize you jars or no?
Hi C, I always sterilize jars I use, not just when canning.
Can beet juice be used in place of the water in this recipe? I know it doesn’t affect taste but I always did like the color of the red / pink pickled eggs.
If you like pink eggs I see no problem with using the beet juice.