AuthorRita's Kitchen
RatingDifficultyBeginner

Pickled Eggs are an appetizing and mouth-watering, ready-to-serve snack made from hard-boiled eggs preserved in vinegar and brine. They are wonderful and have a tangy combination of sweet, sour, and salty. This is what makes it so versatile and can be served in many ways.

This recipe is not "Picky husband approved", and he will not try them.

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Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins
 6 Hardboiled eggs, peeled
 16 oz Can of beets (whole or sliced) in juice
 ¾ cup Apple cider vinegar
 1 cup White granulated sugar
 6 Whole garlic cloves
  tsp Black peppercorns
 Pinch of salt
1

Drain beets, reserving 1 cup juice.

2

Place some of the beets, garlic cloves, peppercorns, salt, and 6 eggs in a 2-qt. glass jar.
In a small saucepan, add sugar, water, vinegar, and reserved beet juice and bring to a boil. Simmer for 1-2 minutes and pour the hot liquid over beets and eggs, let it fully cool.

3

Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Rosemary Garlic Pickled Eggs
4

6 hardboiled eggs (peeled)
3/4 cup cider vinegar
1 1/4 cups water
1 Cup white sugar
6 cloves garlic (whole)
Peel from 1 lemon
5 sprigs rosemary
1/8 teaspoon black peppercorns
Pinch of salt

In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.
Place eggs and the rest of the ingredients in a 2-qt. glass jar.
Pour the hot liquid over the eggs, let it fully cool.
Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Dill Pickled Eggs and Veggies
5

6 hardboiled eggs (peeled)
3/4 cup cider vinegar
1 1/4 cups water
1 Cup white sugar
4 cloves garlic (whole)
6 carrot rounds
6 zucchini rounds
5 sprigs fresh dill
1/8 teaspoon black peppercorns
Pinch of salt

In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.
Place eggs and the rest of the ingredients in a 2-qt. glass jar.
Pour the hot liquid over the eggs, let it fully cool.
Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Category, , , , CuisineCooking Method

Ingredients

 6 Hardboiled eggs, peeled
 16 oz Can of beets (whole or sliced) in juice
 ¾ cup Apple cider vinegar
 1 cup White granulated sugar
 6 Whole garlic cloves
  tsp Black peppercorns
 Pinch of salt

Directions

1

Drain beets, reserving 1 cup juice.

2

Place some of the beets, garlic cloves, peppercorns, salt, and 6 eggs in a 2-qt. glass jar.
In a small saucepan, add sugar, water, vinegar, and reserved beet juice and bring to a boil. Simmer for 1-2 minutes and pour the hot liquid over beets and eggs, let it fully cool.

3

Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Rosemary Garlic Pickled Eggs
4

6 hardboiled eggs (peeled)
3/4 cup cider vinegar
1 1/4 cups water
1 Cup white sugar
6 cloves garlic (whole)
Peel from 1 lemon
5 sprigs rosemary
1/8 teaspoon black peppercorns
Pinch of salt

In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.
Place eggs and the rest of the ingredients in a 2-qt. glass jar.
Pour the hot liquid over the eggs, let it fully cool.
Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Dill Pickled Eggs and Veggies
5

6 hardboiled eggs (peeled)
3/4 cup cider vinegar
1 1/4 cups water
1 Cup white sugar
4 cloves garlic (whole)
6 carrot rounds
6 zucchini rounds
5 sprigs fresh dill
1/8 teaspoon black peppercorns
Pinch of salt

In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.
Place eggs and the rest of the ingredients in a 2-qt. glass jar.
Pour the hot liquid over the eggs, let it fully cool.
Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Pickled Eggs (Beets, Rosemary Garlic, Dill and Veggies)