3 Cups White Vinegar

1 Tbs Sugar

1/2 Tbs Salt

8 Hard Boiled Eggs

2 Pint Jars with Lids

“Flavoring”

In a small sauce pan, add the vinegar, sugar, and salt.

Bring it to a boil why not.

While that is heating up, put 4 eggs in each jar, along with your flavoring. See Note Below about flavoring.

When the mixture reaches a boil, grab a jar, fill it to about 1/4” from the top, put a lid on it, then do the same to the other jar.

Label the jars with the flavor and date that you jarred them. Canned? Jarred?

These must be stored in a refrigerator. While they are called pickled eggs, this is not a shelf stable method of pickling eggs. It is rumored that there is no safe way to do that at home. They should last 3-4 months in the fridge, however, mine usually don’t last that long so I cannot say based on experience.

My recommendation is to let the eggs pickle for at least 3 days before eating them. I usually eat mine between 3 days and 2 weeks. They are arguably better the longer they sit, and yet I enjoy them at every level of pickliness. I have even eaten and enjoyed them the day after making them. So basically, it is all about what YOU want.

Note on Flavour

The recipe above is a base, and can be used by itself. If you add nothing but the listed ingredients, you will have delicious pickled eggs. I quite often do just that, and I just label them as “plain”. Possibly my favorite flavor is Onion and Garlic. All I do is slice a white or yellow onion into rings, and put 3-7 rings in the jar with 3-5 cloves of garlic. The best part about this is eating the pickled onion and pickled garlic. It will do you no favors when in close proximity to the ladies, but it is damn delicious. If you do this, try putting a ring or two into the jar, then an egg, another ring or two, an egg, etc.

Other flavors I enjoy listed below. Add these straight to the jar before pouring in the boiling brine.

• 1 Tbs Italian Seasoning

• 1 Tbs of your favorite hot sauce (shout out to Chipotle Tobasco)

• 1 Tbs Freeze Dried Dill (I actually prefer this over fresh dill)

You can even go nuts and do onions, garlic, and Italian seasoning! Really, the options are only limited by your imagination. I have even put fresh blueberries in with my eggs. I give you permission to try whatever crazy thing you want with this recipe.

My fasha used to make pickled eggs when I was a wee lad. He used a apple cider vinegar, water, sugar, salt, onions and pickling spice. I came up with the above base and flavors based on a lot of trial and error, and I tweaked it to what I prefer in a pickled egg. Take that info as you will.

Date Created: 15 July 2025