Sweet Pickled Eggs

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Serves: 12,Yield: 2quarts
  • About This Recipe

    “Another recipe from the cook book “Company’s Coming”. Try adding some chili peppers to the brine and leave in the Egg jar.”

    Ingredients

  • 12hard-boiled eggs, shelled
  • 1largeonion, sliced in rings
  • Brine

  • 2cupswhite vinegar
  • 2cupswater
  • 1/2 cupsugar
  • 1teaspoonsalt
  • 1tablespoonpickling spices, tied in double layer of cheese cloth
  • Directions

  • Layer the eggs with the onion in a 2 quart jar to within 1″ of the top. Put all the brine ingredients (except spice bag) in a pot and over medium heat bring to a boil, stirring until the sugar dissolves. Swish the spice bag around in the brine for 30 seconds.
  • Pour brine over the eggs, leave for 2 weeks in the fridge before serving.
  • Make sure the eggs are completely covered.
  • Reviews

  • “Not really a rating, just a commemt/suggestion. Instead of tying the spices up in cheesecloth, just pour them in the vinegar. Then, when you pour the vinegar/brine over the eggs, just strain it through a fine mesh strainer. Can’t wait to try the eggs, though!”

  • “I made these and forgot that I had them in the fridge for a long time.Have just taken them out and MMMMMMMM!!!! Delish! Am having them with some grilled meats and asparagus.This is really good!I’m thinking of making these again with Quail Eggs as they are smaller and less intimidating to those who haven’t tried it before. Yummy! Took a photo of the quail eggs.The biggest egg is a hen’s egg.”

  • “Yummy.Not too sweet.Not too spicy.Great by themselvesOr chop it up and mix your favorite condiment(s) & bread and you have a great egg salad sandwich.”

  • “Excellent eggs. I used 5 of those little dried red peppers. The eggs had a good balance between the sweetness of the sugar and sourness of the vinegar with a hint of spiceyness. I did swish the spice bag around in the brine for 1 minute. Please wait the full 2 weeks. I couldn’t resist and tasted after 1 week. The taste was not there. They definitely pick up a lot of flavor in the second week. Thanks for another great recipe.”

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