Pickled Eggs 1

Preparation info
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Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

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  • ½ cup white vinegar
  • 3 cups water
  • 1 teaspoon


  1. Simmer together the vinegar, water, salt, and spice bag, covered, for 10 minutes.
  2. If you prefer, the spices may be left loose in the brine.
  3. Pack the hot eggs in a hot clean quart jar, cover with liquid, and refrigerate for 3 to 4 days before serving. Use a large-enough jar to allow room for the spice bag, if using. Carefully rotate the eggs every day