Pickled Eggs

11:30 am on 21 September 2015


  • 12 hard-cooked eggs, peeled
  • 1 cup cider vinegar
  • 1 cup water
  • 1 Tbsp sugar
  • 2 tsp pickling spice
  • 1 tsp salt


Combine vinegar, water, sugar, pickling spices and salt in small saucepan.

Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 5 minutes.

Place eggs in a 1 litre (4cup) jar with lid. Pour hot liquid over eggs into each jar and cover with lid.

Refrigerate for at least two days before using.

(If you like, you can add a small cooked sliced beetroot to the pickling liquid to make bright magenta coloured pickled eggs.)

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