How to Pickle Eggs

 

Made for centuries by farmers' wives as a way to preserve eggs longer, pickled eggs are a traditional treat. They make a great party or picnic accompaniment and they're fairly easy to make, requiring mainly time and just some basic cooking skills.

Ingredients

Mrs. Beeton's pickled eggs:

• 16 eggs
• 1 liter/ 2 pints vinegar
• 15g / 1/2 oz black peppercorns, fresh
• 15g/ 1/2 oz allspice, ground
• 15g/ 1/2 oz ginger, ground

Garlic pickled eggs:

• 1 dozen eggs
• 1/2 liter/ 1 pint spiced vinegar
• Garlic, several cloves

Purple pickled eggs:

• 1 dozen large eggs
• 4 cups cider vinegar
• 1 beet (beetroot), medium size
• 1/2 cup sugar
• 2 tablespoons coriander seed
• 1 teaspoon cinnamon, ground
• 1 teaspoon nutmeg, ground
• Pinch of mace, ground
• 4-8 dashes of hot pepper sauce (optional)
• Sea salt and freshly ground pepper, to taste

Method1

Mrs. Beeton's pickled eggs

One of the first ever renowned cooks back in the 1800s, Mrs. Beeton was very knowledgeable about pickling. This is adapted from her version of pickled eggs.

1. 
   1
   Boil the eggs for 20 minutes. They must be very hard boiled.
2. 
   2
   Remove from the hot water and set aside to cool. Then, peel the eggshell off the cooled eggs.

   • To peel, gently knock each egg against the side of a bowl or something similar to create cracks. Use your fingers to pry open a small hole, then peel off the eggshell in pieces.
     
3. 
   3
   Place the peeled eggs into a sterilized large jar.
4. 
   4
   Pour about half of the vinegar into a saucepan. Add the peppercorns, allspice and ginger to the vinegar. Bring to the boil for about 10 minutes.
5. 
   5
   Pour the hot vinegar over the eggs. Cover completely.
6. 
   6
   Let stand until cooled. Then cover with the lid. Store in the refrigerator for at least one week before consuming.

   • Keep refrigerated for up to one month.
     

Method2

Garlic pickled eggsDownload Article

Add a little flavor to the eggs; ideal if you love garlic.

1. 
   1
   Boil the eggs for 20 minutes. They need to be very hard boiled.
2. 
   2
   Remove from the hot water and set aside to cool. Then, peel the eggshell off the cooled eggs.

   • To peel, gently knock each egg against the side of a bowl or something similar to create cracks. Use your fingers to pry open a small hole, then peel off the eggshell in pieces.
     
3. 
   3
   Place the peeled eggs into a sterilized large jar.
4. 
   4
   Pour the spiced vinegar into a saucepan. Add the garlic cloves and heat gently for ten minutes. Towards the end, bring to a boil.
5. 
   5
   Strain the boiling vinegar over the eggs. Let cool completely.

   • The vinegar must cover the eggs completely. It is what preserves them and prevents bacterial growth, so be generous.
     
6. 
   6
   Cover the container with its lid. Place in the refrigerator. Allow to steep for at least one week before consuming.

   • Keep refrigerated for up to one month.
     

Method3

Purple pickled eggsDownload Article

Eggs are wonderful at soaking up other colors and this is something that you can use to your favor when pickling them. Purple eggs are quite something to see!

1. 
   1
   Bring the eggs to a boil in a saucepan. Boil for 20 minutes.
2. 
   2
   Remove from the heat. Cover and let stand for 10 minutes.
3. 
   3
   Drain the eggs. Dip into cold water, then drain again. Peel off the eggshell. Place the peeled eggs into a glass or ceramic bowl.
4. 
   4
   Press a fork lightly into several places of each peeled egg. This will help the pickling liquid to penetrate more easily.
5. 
   5
   Add the remaining ingredients to the same saucepan. Bring to a boil over high heat.
6. 
   6
   Reduce the heat to medium and simmer. Simmer for another 10 to 15 minutes, until the beet slices turn tender.
7. 
   7
   Pour the hot spiced vinegar and beet liquid over the eggs. Let cool before covering. Place in the refrigerator.
8. 
   8
   Keep the eggs in their container for at least a day or two before eating, preferably up to a week. This gives plenty of time for the flavor to infuse.

   • Keep refrigerated for up to one month