Pickled Eggs

Preparation info
  • Yield:

    1 dozen

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 12 Hard-Cooked Eggs
  • 3 cups cider vinegar, or enough to cover the eggs
  • Salt to t


  1. Peel the eggs and pack them in sterilized jars.
  2. Combine the remaining ingredients in a saucepan and simmer 5 minutes. Pour the vinegar mixture over the eggs and seal tight. Store for a week or more before serving.