Tom's Pickled Eggs – a delicious recipe with eggs, cider vinegar, peppercorn, whole allspice, whole cloves, fresh gingerroot. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cover the eggs with cold water and bring them to a rapid boil.
2
Cover the pot and boil for 15 minutes or so.
3
Drain and cover with cold water (a couple of ice cubes helps).
4
When they've cooled off real good, peel the eggs for later.
5
Use a big pot or kettle to sterilize a 1-quart pickling jar.
6
If you make more than one jar at a time (I do, but I'd guess most folks don't), make sure the jars are separated with enough room so the boiling water can get to all the parts of the jars.
7
Cover the jars with water and boil at a rapid boil for at least 5 minutes.
8
To make the pickling solution, bring the remaining ingredients to a boil and simmer for 10 minutes.
9
Put the eggs into hot sterilized jars and strain the hot pickling liquid over them.
10
Seal the jar(s) and keep in a cool place.
485
kcal
Calories
30
g
Fat
6
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
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 7 ingredients. The key ingredients include: 12 eggs, 4 cups cider vinegar, 1 tablespoon peppercorn, 1 tablespoon whole allspice, and more.
Yes, Tom's 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.
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