Pickled Eggs

Name: Pickled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 doz. small eggs; 2 c. vinegar (white); 1 c. water; 1 1/2 Tbsp. salt; 1 Tbsp. sugar; 3 bay leaves; 1 or 2 red hot peppers (whole or sliced); 1/2 Tbsp. celery seed; 1/2 Tbsp. mustard seed; 1 piece derived dill weed

Eats Now Editorial Team · General

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Pickled Eggs – a delicious recipe with eggs, vinegar, water, salt, sugar, bay leaves. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 doz. small eggs
2 c. vinegar (white)
1 c. water
1 1/2 Tbsp. salt
1 Tbsp. sugar
3 bay leaves
1 or 2 red hot peppers (whole or sliced)
1/2 Tbsp. celery seed
1/2 Tbsp. mustard seed
1 piece derived dill weed

1
Hard-boil eggs and peel.
2
Combine all other ingredients; bring to boil and pour over eggs.
3
Cool and refrigerate for 10 days in tightly closed quart jar before serving.
4
Keep refrigerated.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 doz. small eggs, 2 c. vinegar (white), 1 c. water, 1 1/2 Tbsp. salt, and more.

Yes, Pickled Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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