How to Make the Best Pickled Eggs (not Vinegar Eggs!) You've Ever Tasted!


Introduction: How to Make the Best Pickled Eggs (not Vinegar Eggs!) You've Ever Tasted!

In this instructable I will show you how to make the best pickled eggs you've ever tasted (at least, they are the best I've ever tasted).  It's a very simple recipe.  Although some vinegar is used in this recipe, these are not vinegar eggs. 

What you will need:

2 - Dozen (24) medium or large eggs
2 - Cups  of white granulated sugar
2 - Cups  of white distilled vinegar
2 - 15oz. (or close to it) cans of whole red beets
1 - 4-Quart container with lid.  Glass is preferable but plastic may be used

Step 1: Boil the Eggs

You must hard *boil your eggs.  My method (you may have your own method) is to put the eggs into a pan and fill with water to about 2 inches above the **eggs.  Wait for the water to come to a complete rolling boil and start timing from THAT point on (start timing after they are boiling).   I usually time mine 10 minutes for medium eggs, 11 minutes for large eggs.

After 10 or 11 minutes, remove the eggs from the stove using oven mitts or a pot holder and run cold water into them until they are cool.   Let them sit in the cold water for about 15 more minutes and then peel them and set in the refrigerator for now.

OR you can usually buy eggs already boiled, peeled, and bagged at most grocery stores.  I have never used these so I can't say what the consistency or flavor of them will be. 

*Boiling water can cause severe burns.  Please use caution and NEVER walk away from a pot that is on the stove!  (You'll see why later)  Keep all handles turned in so you don't accidentally knock it off of the stove.

**If any of your eggs float to the top in cold water (before boiling) , they are most likely rotten.  Do NOT use them!

Step 2: Mix and Cook

Put the Sugar, Vinegar, and ONLY the beet juice from the can (not the beets) into a pan and bring JUST to a boil, stirring to mix and dissolve the sugar.


Step 3: Add the Beets

Once the  mixture comes to a boil immediately turn down the heat to medium and add the beets from the cans.   Allow this to simmer for 2 minutes.

After 2 minutes remove the pan from the stove and let cool for about 15 minutes.

Step 4: Add the Eggs and Refrigerate

After the mixture has cooled for about 15 minutes, pour it into your container and add the eggs.  Place the lid on the container and put into the refrigerator.  

After about 24 hours your eggs should be a dark pink to red color.  


*I will have another picture of the egg color 24 hours after posting this instructable.



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    20 Discussions

    Th easiest way is to cook the eggs not boil. Thats right cook! In a muffin tin at 350 for 30 min. Then into an ice bath for 10min. Make sure you get the ice bath ready before hand, otherwise it might not get cold enough. Try it super easy and no guessing game.

    1 reply

    Just curious but I thought we were commenting on pickling eggs not peeling and hard boiling them that's another blog topic !

    How long will the eggs keep?

    Like the idea from the chicken farmers.
    Of course, if you lived in the southern parts of America, could we call you a:
    (In Finland, we like long words....;)

    Eggs that float to the top of the water are not necisarally bad, they just have a larger pocket of air (gas) inside the egg.  All eggs have some empty space in them, these just have a bit more.  I have seen it happen in fresh eggs before and I have seen eggs that were four months old (yea, don't ask) sink to the bottom of the pot and boil like a regular egg.

    One of the best ways to hard boil an egg is to let them sit in a Crock Pot for about three to four hours.  The eggs are not flash heated in the boiling, and come out with a much smother texture. 

    2 replies

    Yes, but if an egg floats to the top of the water it can also mean its bad.  It's better to be safe and just throw it away.  :-)

    Or feed it to the dog! Or the cat. Or the chickens. Put a small mark on it with a Sharpie and then, when boiled, peel that part off and throw it away. Mash the rest of it up, shell and all, and feed to the animal(s). It's a perfect set of nutrients and does not encourage egg eating because they don't recognize what they're eating.

    I have my own chickens, so my eggs cannot get any fresher. The secret to having them peel easy is, 1. Wash the eggs if they are farm fresh to remove the bloom. 2. Place them into a boiling steamer type pot and steam them for 21-25 mins. 3. Remove, run cold water over them and then set aside until they cool down. Works every time.

    1 reply

    High-five to the fellow chicken-keeper. I haven't tried that method, but now I'm excited. We've tried so many other methods with wildly varying results.

    never boil your eggs, bring the water to a boil then reduce to a simmer. simply coddle them boiling ruins the intergitry and taste. best yest bake them at 325 for 1/2 of an hour. Simple and it works well.

    If you poke a pin carefully through the base of the egg shell before boiling, that will help with the peeling process. :)

    I have noticed that if I buy really fresh eggs and hard boil them right away, after they are cool they are very hard to peel . The shells just won't seem to come away from the whites cleanly. But if I use eggs that have been in my fridge for a while (close to their expiration date), once they have been hard boiled and cooled, the shells slip away easily, in big pieces.

    2 replies

    I have arthritis in my fingers and had a hard time peeling eggs and would get so frustrated. After boiling eggs place in cold water (which will then become lukewarm from the hot eggs). Then run egg under lukewarm water and crack the eggs at the top of the flatter side (where there is air). Then lightly tap the pointed side. Start peeling from flat side down. Works every time for me and I am no longer frustrated.

    Indeed. This is because very fresh eggs have strong membranes holding them together (good for poaching). As eggs age a little, those membranes start to break down and thus, easier peeling.

    If you break the eggs before you put them in cold water they will peel easy, try it, it works

    OK, I've halved the recipe, and cut the sugar down to 2/3 of a cup (1&1/3 for the full recipe) we'll see how it goes.

    I usually make a more spicy variant, but I've found I'm having issues getting the eggs themselves to absorbed the red pepper taste. I bought two of the Pennsylvania-Dutch style when I was out and about and remembered how I like them, so here it goes.

    I'm also using cider vinegar.I love the color the eggs get with the beets in the recipe.