Pickled Eggs and Spiced Pickled Eggs – Andy Hamilton

Nev Sweeney our guru of urban self sufficiency asked me on our forum if I anyone had a recipe for pickled eggs, so I posted this one below. I also thought that as a lot of people who visit this site keep chickens that many will benefit from a couple of ideas of how to preserve the eggs they are getting. So here’s a couple of pickled egg recipes. The first is just a basic pickled eggs recipe and the second is for spiced pickled eggs.

Simple Pickled Eggs


6 Hard-boiled eggs, peeled
125 ml Vinegar
250 ml Water
5 ml (1 tsp) Sugar
3 mL (3/4 tsp) Salt
2 mL (1/2 tsp) Peppercorn
5 Whole cloves
½ Bay leaf
1 Dried chili pepper


Place hard-boiled eggs into a jar. Combine other ingredients in a small saucepan.

Cover and bring to a boil. Then reduce the heat and simmer for 10 minutes.

Strain liquid and cool to room temperature.

Cover eggs with vinegar solution.

Cover with lid and let stand in the refrigerator for at least 2 days before using.

Spiced Pickled Eggs


2 tsp crushed pepper corns.
2 tsp roughly crushed allspice berries
2 tsp ground ginger
1 tsp salt
1 liter (1 and three quarter pints) wine or herb vinegar
16 small fresh eggs.


Put the seasoning in a bit of muslin and tie into a little bag with string.
pour the vinegar into a saucepan and add the spice bag. Bring to the boil and simmer for 20 mins in a covered pan Allow the liquid to cool in the pan and stand for 2 hours before removing the spice bag.

Meanwhile boil the eggs for at least 10 mins. Place the cooked eggs in cold water to cool, then carefully remove the shells.

Divide the eggs between sterilized jars, pour on the could spiced liquid, making sure the eggs are completely immersed in the liquid, and seal with airtight lids. Leave for a month before opening.

Be the first to comment

Leave a Reply

Your email address will not be published.