Tangy Pickled Eggs


Tangy Pickled Eggs

Tangy Pickled Eggs
1 dozen
8 Hr
25 Min

These are a real Southern specialty, and if you've never had the chance to try them, you'd better get ready to eat more than one! These Tangy Pickled Eggs are an old-fashioned Southern recipe that is now easy to make at home! Just a few simple steps and simple ingredients and you'll be making Tangy Pickled Eggs in no time! 

What You'll Need

  • 12 eggs
  • 3 cups white vinegar
  • 1/2 cup water
  • 1 garlic clove, thinly sliced
  • 2 tablespoons sugar
  • 1 tablespoon pickling spice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

What to Do

  1. Place eggs in a large saucepan with enough water to cover them; bring to boil over high heat. Remove from heat, cover, and let sit 20 minutes. Drain hot water then run cold water over eggs. Let eggs cool 5 to 10 minutes, then peel. Place in a large canning jar or bowl and set aside.
  2. In large saucepan over high heat, combine remaining ingredients; bring to boil. Allow to cool slightly then carefully pour mixture over eggs. Cover and chill overnight before serving.

Before You Start Cooking!

  • Covered tightly, these should keep in the refrigerator for up to one month.
  • To make these Amish-style, add 1/2 cup beet juice in place of the 1/2 cup water called for in the recipe. You can also add some sliced or whole canned beets if you want! 
  • We've got more Southern recipes for you! Like these Sensational Southern Casserole Recipes we know you'll love.
  • If you enjoy old-fashioned recipes, like our Tangy Pickled Eggs, then you're going to love this collection of Old-Fashioned Dinner Recipes, Dessert Recipes, and More

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what size jar should be used?

The size of the jar will depend on how many eggs you want to store, and if you want to store all of your eggs together. :) It's up to you!

forgot to ask can this liquid be rewarmed and used again

Hi there. The Test Kitchen says no. It can be a cross contamination issue.

tried this they were great !!!!

You can use any combination of spices you like once you are ready to "pickle" the eggs after they are hard cooked. Be careful about hard cooking them. The higher the temperature, the closer to actual "boiling", the more likely you are to have the ugly dark ring around the yolk. I personally use beet juice and apple cider vinegar rather than white vinegar because ACV helps to lower blood sugar similar to Metformin but doesn't cost as much as drugs do. I also use pickling spice mixture (in a mesh tea ball infuser) sometimes to vary the taste similar to sauerbraten. I don't "boil" a lot, just get temp near that high to release the flavor from spices. I think of this as more German/Pennsylvania Dutch because Germans pickle anything especially veggies and then eat them cold.

excellent! Thank-you I grew up in mississipi and louisiana eating these darn things along withpickled pigs feet! whew that was a long time ago!

No bad, but I have been doing this for over 40 years. I have a couple of taverns that save the jars ( with liquid ) from pickeled sausages. I add the hard-boiled eggs and spices to kick them up and let them sit in the fridge for about a week.

Can you peel the eggs before you boil them? It seems like it would be easier.

In Step 1, after you let the eggs cool 5 to 10 minutes, you peel them and then boil them in the remaining ingredients. Enjoy!

Why don't you try it and report back?? You do understand the consistency of eggs prior to cooking, don't you?

Loved your reply!! LOL!!

Whow...please d'ont live up to your nickname. Stop and think about your question--or are you just posting foolishness to get a rise out of others??

Sorry...meant "don't" in previous post.

Add cooked eggs to the pickled beets. We add horseradish for more spice.

home made pickeled beets are the best.! Just add them to the eggs when you put them into your container.

The PA Dutch don't color them pink, we use beets! Just add the beet juice into the mixture, and maybe a bit more sugar. Stick the beets, the eggs, and some sliced onions into the juice and let them set for about a week before serving. Same recipe, different ethnicity.

Are you referring to using a jar of pickled beets instead of the vinegar, or in place of some of the vinegar? Sounds good -- could we make them a little more spicy by adding some hot sauce?

I was going to add that comment. I don't think of pickled eggs as a Southern dish but rather a Pennsylvania Dutch dish made with regular canned beets. My Granddaughter aptly calls them "pinkled eggs." We love them.


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