Print Friendly and PDF fb fb fb fb

Pickled Eggs

Each Qt Jar Gets

  • 2 Whole Allspice
  • 4 Whole Clove
  • 1 tsp each Mustard Seed, Coriander Seed, Black Pepper Corns, Red Pepper Flakes, Sea Salt
  • 1-2 Bay Leaves
  • Dash of Cinnamon
  • Dash of Ground Ginger
  • 1 Clove Garlic, cut in half
  • 1/4 Medium Onion, cut into rings
  • 1 Jalapeno, cut in half lenghtwise


  • 1 Cup White Vinegar
  • 1 Cup Cider Vinegar
  • 1 Cup Water
  • 1 TBSP White Sugar

Bring to a rolling boil remove from heat, add sugar.


  1. Place spices in the bottom of a clean quart jar.
  2. Pack in 12 Hard Steamed / Cooled / Peeled Eggs
  3. Pour hot syrup over eggs and spices leaving a little headspace. Cap.
  4. Gently tip jar up and down to mix spices and disolve the salt.
  5. Let rest at room temperature for 24 hours
  6. Store in fridge for one month to let flavors meld.