How to Pickle Eggs With Distilled Vinegar


Pickled eggs consist of hard-boiled eggs that are peeled and then submerged in a vinegar solution. The vinegar solution can contain a mixture of salt, spices, sugar and other seasonings depending on personal tastes. The eggs sit in the solution for 1 to 2 days so that they absorb the vinegar and other ingredients. Serve pickled eggs as an appetizer, snack or part of a main-course meal.

Things You'll Need

  • 12 eggs
  • Saucepan with lid
  • Colander
  • Bowl
  • 2 cups white vinegar
  • Nonreactive saucepan
  • 1 cup cold water
  • 1/2 cup white sugar
  • 1 tbsp. pickling spice
  • Sterilized glass container or jar
  • Place 12 eggs into a saucepan. Pour water into the saucepan to cover the eggs completely.

  • Place the eggs onto the stove over high heat. Bring the water to a full boil.

  • Remove the eggs from the stove. Cover the saucepan with a lid, and allow the eggs to sit for 20 minutes.

  • Drain the boiled eggs in a colander. Place the boiled eggs in a bowl of cold water. Crack and peel the eggs.

  • Allow the eggs to cool while you prepare the pickling solution. Pour 2 cups of white vinegar into a nonreactive saucepan.

  • Add 1 cup of cold water to the vinegar, 1/2 cup white sugar and 1 tbsp. of pickling spice. Bring the solution to a boil for 5 minutes, then allow it to cool completely.

  • Pour the cooled solution into a clean glass container or jar. Add the peeled eggs to the solution. The eggs must be covered completely with the solution. Add more vinegar if the eggs are not covered.

  • Cover the container or jar with a lid. Refrigerate the pickled eggs for 24 hours before consuming them. Store the pickled eggs for up to 8 days for best results.

Tips & Warnings

  • Add 1 cup of canned red beets to the pickled eggs to give them a purple hue. The vinegar will also pickle the beets.
  • Replace the white distilled vinegar with apple cider vinegar if you desire.
  • Add your preferred spices and seasonings to the pickling solution to customize the pickled eggs.
  • Sterilize glass jars or containers by boiling them in hot water for 10 minutes. The water needs to cover the glass jars or containers completely.
  • Never store home-pickled eggs at room temperature because this can lead to botulism.


  • Photo Credit Jupiterimages/ Images
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