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Pickled Eggs!? Yes!

I grew up with them and still love them.  Anything pickled can land on my plate anytime.  These are a great snack to have on hand.


  • 12 eggs
  • 1 cup white vinegar
  • 1/2 cup water
  • 2 tablespoons Kosher salt (use coarse salt!)
  • 2 tablespoons pickling spice
  • 1 onion, halved and sliced
  • 10 black peppercorns


  1. Place eggs in a large pot and cover with cold water one-inch above eggs. Bring the water to a boil then immediately remove from the heat. Cover the pot and let the eggs sit for 9 – 10 minutes. While eggs are sitting in the pot, prepare an ice-bath (large bowl with ice and water). Remove eggs from pot and place into the ice-bath to stop the cooking. Once eggs are completely cooled, peel them and place them into a large glass jar (or glass bowl with a lid).
  2. In a saucepan, combine the vinegar, water, Kosher salt, pickling spice, and all of the onion slices (except for two slices), and the peppercorns. Bring the mixture to a strong, rolling boil. Pour the mixture over the eggs.  Place the reserved two onion slices on top.  Seal the jars(s). Allow the entire egg and brine mixture to come to room temperature. Refrigerate for 3 days before serving.

Note: It is important that the eggs are completely covered by the brine.

Boiling the brine


Brine poured over hardboiled eggs


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