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Simple Pickled Eggs

recipe at a glance
Rating: 4/5
4 reviews
1 comment

ready in: over 5 hrs
serves/makes:   10

recipe id: 564
cook method: stovetop

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1/3 cup water
1 1/2 cup white vinegar
3 teaspoons table or pickling salt
1 teaspoon peppercorns
1 Vidalia or other sweet onion, sliced
10 hard boiled eggs, peeled


Boil water, vinegar, salt and peppercorns together for a minute; then pour over hard-boiled eggs in quart jar. Add sliced onions on top.

Cover with canning lid and band. Ready to eat in 12 hours. Refrigerate.

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88 calories, 5 grams fat, 4 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
First time pickling eggs so when I searched for a simple recipe this came up. This was indeed very simple to make and we just ate the first one and it's perfect! Very good recipe, even for a newby like me!

Guest at

REVIEW: 5 star recipe rating
Simple and good. These turned out with just the right level of "pickling" flavor.

Registered Member at
Member since:
Sep 2, 2012

REVIEW: 5 star recipe rating
I have made these eggs a few times now and still can't believe something so simple can taste so good. I have even used them in potatote salad. How long will the eggs keep if unopened in the fridge?
Thanks Seal6

Guest at

Guest Foodie

Is it safe to actually preserve pickled eggs by some type of canning process for use months later? This recipe looks like it has enough vinegar to do so. Any suggestions for canning using this recipe?

Guest at

REVIEW: 3 star recipe rating
Very easy and tasty!!!

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