Pickled Eggs

Time to Cook: 
15 min
Time to Prepare: 
2 wks
Number of Servings: 
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Fall is fast approaching and while you are in the kitchen canning, why not try these easy pickled eggs as well? With them stashed away in the fridge you'll have a ready made snack at hand, easy to pair up with a salad or slice and add to a sandwich. Pickled eggs can make a great snack with some deli meats, cheeses and crackers, and are a good source of all kinds of healthy nutrients.

Stashed away for a snack


1 1/2 cups malt vinegar

1/2 cup water

1 small dried chili, split open

20 peppercorns

2 cinnamon sticks

2 bay leaves

6 eggs


1. Hard boil your eggs, then run them under cold water and when they are cool enough, peel and rinse any bits of shell of of them.

2. Put the eggs into a jar that will fit them.

3. Mix together the water, vinegar, chile, cinnamon sticks, peppercorns and bay leaves. Bring to a boil and then turn down and simmer for about 10 minutes. Remove from the heat and let the mixture cool down to room temperature.

4. Pour the liquid over the eggs, seal and place in the fridge for the next two weeks to steep before you dive in and eat them. These eggs are fantastic with salads, as snacks, or on a plate with cold meats, cheeses, and crackers.

Adapted from The Fresh Egg