Appalachia Appalachian Food

Pickled Eggs

Pickled eggs

The mild winter we’ve had so far has kept our hens laying eggs all winter. Just after Christmas we found ourselves with a surplus of eggs and The Deer Hunter asked me to make him some pickled eggs.

How to make pickled eggs

Easy Pickled Eggs

  • about a dozen boiled eggs peeled
  • 1 cup red beet juice – from beets or even pickled beets-I used pickled beets
  • 1 1/2 cup apple cider vinegar
  • 1 teaspoon brown sugar

 

Recipe for pickled eggs

Boil eggs, peel, and place in a large jar or other container.

Bring rest of ingredients to a boil and simmer for 5 minutes.

Pickled eggs

Pour liquid over eggs, seal jar and place in frig for at least 3 days before eating. I let the vinegar mixture cool slightly before pouring it over the eggs. If there isn’t enough liquid to completely cover your eggs-make another run of the liquid or even a half a run-depending on how much you need.

Pickled eggs

After a several days, the eggs take on a lovely pink shade. The eggs will last at least 3 weeks in the frig.

I’m not a pickled egg fan-but The Deer Hunter swears this recipe is the best he’s ever eaten.

Tipper

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30 Comments

  • Reply
    Donna Godfrey
    February 25, 2019 at 7:23 pm

    I grew up in Lancaster County Pennsylvania. I was raised Mennonite and these we considered Pennsylvania Dutch food. (Amish)I love them. I remember every Easter having them on Grandma’s deviled egg Crystal plate among with some deviled eggs. It was so pretty. Thanks for reminding me of wonderful memories.

  • Reply
    Tipper
    May 15, 2016 at 2:49 pm

    Fredda-thank you for the tip about baking soda-I will try that one! And yes I say knock on wood too : ) Have a great week!

  • Reply
    Fredda
    May 13, 2016 at 8:44 pm

    I’ve found baking soda in the water as the eggs boil make them easy to peel, knock on wood. (Tipper, do you use that expression)?

  • Reply
    Yancey
    February 17, 2015 at 7:02 am

    I save the juice from Bread and Butter pickles, boil it then pour it over my peeled eggs, top the jar up with cider vinegar and seal it. Give ’em at least a week in the fridge.

  • Reply
    RB
    February 17, 2015 at 1:23 am

    Never been a fan of hard boiled eggs and Bro Tom doesn’t like pickled beets, so I don’t think these would go well around here.
    I do remember, however, often seeing them sitting on bars and by cash registers at places up north, just sitting on counters unrefrigerated. Have seen some like that sitting on counters unrefrigerated at convenience stores here down south, and wonder how they get away without refrigerating them.
    God bless.
    RB
    <><

  • Reply
    Ken
    February 16, 2015 at 6:47 pm

    Tipper,
    I have found out that if you just
    crack the eggs around the center
    you can peel the eggs real easy.
    Works good for me to pull the eggs
    apart holding the ends…Ken

  • Reply
    John Reese
    February 16, 2015 at 6:37 pm

    I love Pickeled eggs but I cannot stand to eat the beets. My wife eats them . My recpie is so simple. Boil 10 eggs. 2 Bay Leaves. A jar of pickled beets and white vinegar. 1 Bay leaf in bottom of jar then layer beets and eggs then other bay leaf . Pour juice from beets over eggs and top with white vinegar. Cap and mix ,put in fridge for 1 week mixing daily. Easy and good.

  • Reply
    Ed Ammons
    February 16, 2015 at 6:02 pm

    I boil my eggs and take them directly out of the water one at a with a slotted spoon and put them under running cold water until they are barely cool enough to hold then crack the shell. Most of the time the shell comes right off. If it gets stubborn or is too hot too handle I stick it back under the water to finish peeling it.

  • Reply
    Madison
    February 16, 2015 at 5:22 pm

    Thanks, Tipper, I will give that method a shot too. I’ve tried all the tricks I have found, lol, and my eggs are still making me want to throw them against the wall! And I’ll pick the oldest eggs in the fridge next time, too, and see if that helps. You have a great day, too.

  • Reply
    Tipper
    February 16, 2015 at 5:17 pm

    Madison-thank you for the comment! My eggs peel easier if they’ve been in the frig for a while-when they are old. A friend recently sent me the link to a website that had this tip on boiling eggs: Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or 6 minutes for soft. Serve. Or, if serving cold, shock them in ice water immediately. Let them chill in that water for at least 15 minutes, or better yet, in the fridge overnight. Peel under cool running water. I tried it for my pickled eggs and it worked like a charm. But some of my eggs were old. I can’t wait to try the trick on fresh eggs and see if it works for them.
    Have a great evening : )
    Tipper
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    Tipper
    February 16, 2015 at 5:09 pm

    Vickie-thank you for the recipe! I’m going to give it a try as soon as I can : )
    Tipper
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    Vickie
    February 16, 2015 at 4:13 pm

    I’ve never tried eating or making pickled eggs. But I do love homemade egg salad made with homemade mayo.
    Mayo recipe
    1 fresh egg (right from the nest is best)at room temp
    1 cup of extra light olive oil at room temp
    seasonings to suit your taste~I like salt, pepper, apple cider vinegar and a bit of sugar
    I use a wide mouth pint jar and a stick blender. Put all ingredients in the jar and put the stick blender to the bottom of the jar. Blend on high for a few seconds until you see the mayo beginning to form and then blend as you raise the blender up to the top of the oil. When it seems fairly well blended you can move the blender around through it to blend in any bits of oil that are not mixed in. I sometimes add more seasoning with a spoon if it needs more. You can use horseradish, garlic, mustard or any thing you like to flavor it. It keeps for up to a week in the fridge….the secret is to use the extra light olive oil and to have it and the egg at room temp. And use a narrow container that the blender will fit in, I like pint jars.

  • Reply
    b. Ruth
    February 16, 2015 at 3:41 pm

    Tipper,
    Came back in to read the comments…I absolutely imagine snow on either side of my driveway 20 feet deep…I ponder if any cattle were in the pasture if they would just mosey over the top…ouch! I know if we still had “Billy Boy” our old goat, he would buck right up the pile of snow. There wasn’t anything that old goat wouldn’t climb…even the deck rail which he loved!
    We are in a full fledged ice storm here! The lights have blinked a time or two. The limbs are glistening on the hedge rows and weighing down.
    The better half just took off a half dozen boiled eggs…We got out a quart jar of beets, as soon as they are cooled and peeled a few go into the beet juice…
    If the power goes off, we will have pickled eggs n’ beets, Vienna sausage, etc. I’m sure they will keep…
    We had baked North Carolina Sweet taters for lunch. Wrapped in plastic Glad-wrap and cooked in the microwave oven. Butter, brown sugar and cinnamon…made a good lunch meal!
    Later,

  • Reply
    Madison
    February 16, 2015 at 2:02 pm

    Your eggs look like they peeled nicely. I have such a hard time getting our eggs to do that! The shells always stick. What’s your method?

  • Reply
    Tom
    February 16, 2015 at 12:48 pm

    Sounds delicious, thanks for sharing. No mild winter here! 10 more inches of snow by tonight and very cold. We will just have to try out this recipetoday since we are snowed in!

  • Reply
    Ed Ammons
    February 16, 2015 at 12:17 pm

    My daughter loves pickled eggs made from leftover sweet beet pickles. I eat the beets and just put boiled eggs back in the juice then put them in the refrigerator for several days.

  • Reply
    Will Dixon
    February 16, 2015 at 12:14 pm

    Tipper, each year were host a Pickle Party and potluck lunch. We set up all the gear in the back yard and invite 6-8 couples over to make a years supply of pickles. When we empty a jar of pickles we boil up 6 eggs and put them into the remaining brine.
    This year we will try the beet juice addition. Sounds fun!

  • Reply
    Ken
    February 16, 2015 at 12:06 pm

    Tipper,
    I’ve never been a fan of pickled
    eggs, but I’ve never eaten one
    either. In Country Stores they look
    so nice and pretty sitting on the
    counters, like yours. I do like
    boiled eggs and make egg sandwiches
    occasionally. They hit the spot
    when nothing else satisfies you.
    …Ken

  • Reply
    Ethelene Dyer Jones
    February 16, 2015 at 10:52 am

    Interesting to read your recipe of how to do Pickled Eggs, and all the comments to this time (almost 11 am of day of posting). I may or may not try pickled eggs! As you say, Tipper, I’m not exactly a “fan” of pickled eggs, but I’m game to try new dishes to me! And as for the reports of heavy snows and their aftermath or North-state friends are experiencing, I can imagine the “coping” with such weather. I’m reminded of the big blizzards in the N. GA mountains in times past that kept us inside and almost immobile for a week or more at times, and with nothing but a fireplace to keep us warm and cook our food! Fortunately, we survived! Those were nothing like in the northern states, but gave us a taste of hardships through winter weather, for which we were ill-prepared.

  • Reply
    b. Ruth
    February 16, 2015 at 9:56 am

    Tipper,
    “HAPPY PRESIDENS DAY”
    …to all those in uhhh charge!
    I have never specifically made pickled eggs with a recipe!
    When Mom had beets to can in the summer which wasn’t often… after opening a jar she always fished out the beets into a bowl to serve. After company left, eggs were boiled, peeled, cooled and dropped in the leftover beet juice. No one dared touch them for a couple of days.
    She loved the things. The kids didn’t…something about pink eggs I guess…Another thing she loved that would always gag me when I saw her eating them was those store bought pickled pigs feet…ewwwwww!
    Once in a while, I pickle a few eggs in left over beet juice for the better half…he loves them!
    So odd how our visions of what things taste like by the way they look, or childhood experiences.
    I love vinegar in my egg salad, deviled eggs, a slant spoonful in my German potato salad…Just can’t hardly eat pink pickled eggs!
    Thanks Tipper,
    PS…Not sleeting, snowing or freezing rain so far this morning, but they keep saying it’s a’ coming!
    PS…WEATHER UPDATE…BETTER HALF JUST CAME IN FROM FILLING THE BIRD FEEDERS…IT HAS JUST STARTED SLEETING MIXED WITH RAINY FREEZING MIST!

  • Reply
    PinnacleCreek
    February 16, 2015 at 9:49 am

    I am one of those unfortunates who must steer clear of anything that might even remotely raise cholesterol. My Grand daughter absolutely loves them, however, so when she comes in I will jump right in here and use your recipe. This is my go to place for a lot of recipes. Thanks for sharing.

  • Reply
    dolores
    February 16, 2015 at 9:20 am

    I see that cookbook getting better and better. I sure hope you are using a binder, starting to put recipes in categories. Honestly, I have never had a pickled egg. Perhaps, it is time! Happy Presidents’ Day!

  • Reply
    Jim Casada
    February 16, 2015 at 9:13 am

    Tipper–After reading Lisa’s post I had to write and suggest, without going into detail, that the aromatic after-effects of pickled eggs can be potent to the nth degree. I’ll say no more although I got a big chuckle out of imagining the nasal mortification connected with the dog, the social gathering, and the rug.
    Jim Casada

  • Reply
    Sheila Bergeron
    February 16, 2015 at 8:56 am

    Tell Deer Hunter I use his recipe for dressing and my family loves it. So now I will try this. Be blessed.

  • Reply
    Shirl
    February 16, 2015 at 8:51 am

    Thanks for sharing your simple and inexpensive recipe. I’ve got to wonder why they charge a fortune for pickled eggs in the stores.

  • Reply
    LINDA L. KERLIN
    February 16, 2015 at 8:43 am

    How lucky you are to have fresh eggs have only had 2 eggs in one of the warm ups here in Pa. Pickled eggs is one of my favorites so eat an extra and think of me

  • Reply
    Brian Blake
    February 16, 2015 at 8:41 am

    Dear Tipper, We’re glad your winter in Brasstown has been mild. Here in Connecticut snow drifts line the streets up to six feet high, and temperatures at dawn are 2-degrees above zero. A cousin in Maine tells us that the snow is up to his second-story windows, and that the piles on either side of his plowed driveway are twenty-feet deep. Bob’s grandchildren are having a ball.

  • Reply
    Lisa Snuggs
    February 16, 2015 at 8:16 am

    Tipper – I’ve never been a fan of pickled eggs either, and a certain event a few years ago probably sealed the deal for me. Unbeknownst to us, one of our neighbors discarded a huge jar of old picked eggs into the woods beyond his yard. Also unbeknownst to us, another neighbor’s German shorthair consumed them — whole! I’ll spare you the details of how I know, but it happened while some of us had gathered at that neighbor’s house for dinner. The dog survived, but the dinner party and a rug did not.

  • Reply
    Gayle Larson
    February 16, 2015 at 7:44 am

    This is a staple in PA Dutch kitchens.
    My recipe is: 1 doz eggs hard cooked,1 cup sugar, 1/2 cup vinegar two cans cut beet juice heat til sugar disolves.
    I layer cut beets, eggs to top of jar and then pour the juice over them. Refrigerate for at least one day.
    We love the beets as much as the eggs.

  • Reply
    Miss Cindy
    February 16, 2015 at 7:24 am

    Tip, your recipe sounds like it would be good without being over vinegary. Yesterday the Deer Hunter showed me a jar you had pickled. They look beautiful in the jar and I’m sure they taste as good as they look!

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