How to make pickled eggs

home made pickled eggs

I’ve hesitated to write this post on how to make pickled eggs, because it seems like a no brainer.

However, I do remember having to ask questions and scout around Google to discover the secrets to a good pickled egg, so I figured I’d save you some time.

Pickled eggs are a fantastic way to preserve eggs that you might have a glut of – either through keeping your own hens, or perhaps a local shop is selling them off because they’re approaching their Use by date. In fact, slightly older eggs make the best pickled eggs!

Here’s what to do:

Sterilise the jars you will be using. I just pour boiling water into mine, leave for a bit, rinse out then put in the oven on a low setting to dry out.

To give you an idea of quantities, I get 7 medium eggs into a 700ml (2lb) glass jar and need between half and three quarters a cup of vinegar per jar.

Here’s how I hard boil my eggs. Everyone has a different method, but after spending months of not being able to get the shells off, I’ve finally mastered it!

Firstly, I use eggs that are at room temperature.

  • Boil water in a kettle and pour into a large saucepan.
  • Carefully lower the eggs into the water – I simply put one egg onto a dessertspoon and gently lower in.
  • Cover and bring back to the boil.
  • Reduce the heat to the lowest simmer and set the timer for 7 minutes.
  • As soon as the timer goes off, take the eggs out of the boiling water and plunge into cold water. This prevents them over cooking and stops that black ring from forming around the yolk.
  • As soon as the eggs are cool enough to handle (less than five minutes usually), peel them and place in your glass jar.
  • Cover with vinegar that you have bought to the boil and simmered for five minutes – I use cider vinegar bought in a gallon container (that I then have a myriad of reuse ideas for!), but you can purchase special pickling vinegar or even make your own.
  • Seal the jars and leave to cool.
  • When cool, label your jars with the date
  • Store for a month somewhere cool and dark before eating.
  • Once opened, store in the fridge.

And that’s all there is to it!

Pickling is a brilliant way to preserve foods, and every culture has its favourite pickled recipes.

As well as pickled eggs, I’ve been experimenting with sauerkraut – another form of preservation but without vinegar. I’ll blog about that another time.

What about you – have you ever made pickled eggs?

making pickled eggs at home


making home made pickled eggs

home made pickled eggs recipe

how to make home made pickled eggs


Posted in

Rachelle Strauss

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.