Refrigerator Pickled Eggs

29 Comments

9F67EC88-454E-4787-A660-3F695A5E06EF

Refrigerator Pickled Eggs, you either love them or you hate them…… or maybe you have never tried them before! The best part is they are not canned. I love this combination of spices with white vinegar, although you can get a different taste with cider vinegar too. Since I am the only one eating these, I just make six eggs at a time. You can double this recipe if you want more. The only thing wrong with Refrigerator Pickled Eggs is waiting for them to get pickled!

Source: According to the National Center for Home Food Preservation:

 

 

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Ingredients

 

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In a sterilized pint glass jar with a resealable lid,

add the garlic and the dill seed

 

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In a small saucepan add the rest of the

ingredients, except for the eggs.

Bring to a boil, reduce to a simmer and

simmer for 10 minutes covered.

Remove and discard the bay leaf.

 

9F67EC88-454E-4787-A660-3F695A5E06EF

Place two eggs in the jar, top with 1/3 of the onions and repeat

two more times pressing the eggs down below the neck of the jar.

Fill the jar to the top with the hot liquid,

making sure the eggs are covered with the liquid.

Put on the lid and refrigerate.

 

Refrigerator Pickled Eggs

http://www.InDianesKitchen.com

9F67EC88-454E-4787-A660-3F695A5E06EF

 

 

 

 

Ingredients

1/2 clove garlic

1/2 tsp dill seed

6 hard boiled eggs, peeled

3 Tbl granulated sugar

3 peppercorns

1/2 tsp celery seed

1/2 cup water

1-1/2 cup white vinegar, cider vinegar can also be used

1 Tbl Kosher salt

1 bay leaf

1 whole clove

1/2 medium onion, sliced thin

Directions

  1. Place the garlic and the dill seed into a sterilized pint glass jar that has a resealable lid.
  2. In a small saucepan add all the rest of the ingredients except for the hard boiled eggs. Bring to a boil and reduce to a simmer. Simmer for 10 minutes covered. Remove the bay leaf and discard.
  3. Place two eggs in the pint jar, top with 1/3rd of the onion and repeat, pressing down the eggs so they are below the neck of the jar.
  4. Fill the jar with the hot liquid making sure the eggs are covered with the liquid.
  5. Put on the resealable lid and refrigerate.

 

http://www.InDianesKitchen.com

 

Categories: Eggs, Pickled

29 Comments »

  4. I grew up eating soft boiled eggs, but I like them in any variation except pickled. Maybe because I have never experienced a good pickled egg before. Thank you for sharing your recipe, I will have to try this to see if I like them pickled at all. 🙂

    Liked by 2 people

    Reply

  9. Snap Diane and me plus pickled garlic, dill cucumbers oh and cabbage we are pickle mad and curried pickled eggs are next on my list 🙂 Nice recipe slightly different to mine so will try it 🙂 How long do you leave yours before you eat them?

    Liked by 1 person

    Reply

      • HaHa don’t Diane… my boys are like that diving in as soon as they have been in the fridge for a day..If you make a few holes in the egg with a cocktail stick they absorb the vinegar quicker…I will making your recipe today it has few more spices than mine so I think it may be better it will be fresh dil as I don’t have the seeds 🙂 x

        Liked by 1 person

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