The BEST spicy pickled EGGS recipe!

The BEST Spicy Pickled EGGS!

Pickled eggs. You either hate them or LOVE them. Well, for the pickled egg lovers out there I have worked on a "spicy" recipe for some time and I think it is now just about perfect! The result is not only the TASTIEST eggs I have ever had, but also the nicest looking eggs as well! The finished jars are practically decorations! So, gather up the ingredients below and prepare to make the greatest spicy pickled eggs ever!

I must begin with a fair warning.  These can be addictive!  So I take no responsibility for the pickled egg-eating habbits that may develop once you have tried these delicious eggs.  You have been warned.  Please eat responsibly! 

NOW ON TO THE TOP SECRET RECIPE!

Pickled & Pickling Products

Step 1: Hard Boil Your Eggs

The first step is to hard boil 8 eggs:

The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove from the heat for 15 minutes.

After 15 minutes pour out the hot water and replace with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now.

Step 2: Prepare Your Broth:

Okay, here are your ingredients. Combine these in a saucepan:

1) 2 Cups of White Vinegar

2) 1/2 Cup of Water

3) 1/2 Cup of White Sugar

4) 1 teaspoonful of salt

5) 1 teaspoonful pickling spice

6) 1 teaspoonful red pepper flakes

7) 4-5 cloves

8) 1 Cinammon Stick

9) 2-3 Habanero Peppers (orange color) cut into rings (discard stems). Include the seeds as well. BEWARE: the oils from the surface of these can really burn. I usually use the grocery bag they come in to hold them while slicing and cleaning. Wash your hands with soap and water after handling them.

10) 2-3 Green Jalapeno Peppers cut into slices

11) 1/2 Red Pepper cut into strips

12) A few rings of a freshly cut White Onion

Allow all ingredients to simmer on the stove for at least 10-15 minutes. Stir ocassionally while simmering.

Pickled Eggs with some salsa in the background

Step 3: Combine Eggs and Broth

We are almost done. Now, remove the broth from the heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs. Scoop some more of the peppers/onions/spices into the jar. Add 3 more eggs. Continue to add the peppers/onions/spices and eggs. When done, pour the remaining broth into the Mason Jar, using a funnel if you like, to within a quarter inch of the top. You may have some leftover broth, depending on the size of the eggs and peppers, etc. If you are short on broth, just top off with white vinegar.

Hand tighten a lid and ring on the Mason Jar and let it cool. Then place it in the refrigerator for 2-3 weeks. This is a long time to wait, but the benefits are worth it!! I make 1 jar nearly every week and so I have them running on a regular supply.

Eat and Enjoy!

And if you think these were delicious, you will LOVE my recipe for Chocolate Truffles!!!

Also, I'm a pharmacist, so please check out one of my most popular Hubpage articles on HOW TO SAVE THOUSANDS ON PRESCRIPTION MEDICATION!!!

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Comments 180 comments

MrMarmalade profile image

MrMarmalade 7 years ago from Sydney

We are fans with eggs of diferent methods of cooking

Thank you


em 7 years ago

This looks good, I'm making some pickled eggs and already have a recipe, but added some red pepper flakes and will try this recipe next


pharmacist profile image

pharmacist 7 years ago from Whitinsville, MA Author

Feel free to post your recipe as a reply to this Hub! Love to read it. There are so many out there, and everyone has different tastes. Let me know how you like the red pepper flakes! Best wishes!

Jason


Gymbo profile image

Gymbo 6 years ago

Oh WOW, im going to have to try this, thank you

http://hubpages.com/food/Easy-Yummy-Pickles


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Thanks for the comment Gymbo. Hope you like them. And welcome to hubpages.


Lauren 6 years ago

I made 4 jars of these, and they're delicious. However, they're not quite as spicy as I'd like them to be, and they're a little too...autumnal, maybe, with the pickling spice blend (mine has a lot of allspice) and cinnamon. I'm looking to make pickled eggs that taste a bit more like red hot sausages. I had some semi-commercial ones from a local food boutique that were absolutely delicious, but I can't replicate it. Any suggestions?


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Red hot sausage sounds really good. I wonder what they would taste like if you pickled some cooked hot sausages in with the eggs? There are recipes for pickled hot sausages:

http://thespicysausage.com/recipes/pickledsausage....

If you find something that works...please post the recipe!!

Best wishes,

Jason


TJ 6 years ago

I was looking for a spicy egg and ran across yours. Made them three weeks ago and just popped the top. Oh my god are they good, especially with the peppers and onion with a bite of the egg. Put up three more quarts today, cant wait till december now. Thanks for the recipe!!!!


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Thanks TJ. Glad you liked 'em. I've got a couple jars in the fridge myself.


David Woeltje, Missouri 6 years ago

I did try you recipe on the eggs and really liked it...thanks for all your help....David Woeltje


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

David,

Glad you liked it!

Jason


jason 6 years ago

Qusetion, is the recipe, just for 1 quart, thanks


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Hi Jason,

Yes, this recipe is for standard 1 quart jars. I find the wide mouth easier to use.


David T 6 years ago

Thanks for posting this recipe, i've just made a big batch tonight, can't wait to try them!


Johnny5 6 years ago

These are AWESOME! I didn't want to comment until I tasted them and they are great. I am starting on the second batch now! Thanks.


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

David T: Hope you enjoy them! Making another batch tonight myself!

Johnny5: Ah...well...the addiction has begun! Enjoy!


rooster 6 years ago

how long will these lst in cellur or is 3 weeks the longs can they be pit on the self


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

These should only be kept in the fridge, as they are not being "canned" in such a way as to provide for long storage. I really don't know how "long" they could be safely kept this way in the fridge. I have certainly kept them for 6 weeks or 8 weeks easily, without any problems myself. Hope that helps!

Jason


RicD 6 years ago

Ok...this is the first time I have ever pickled anything. It looks good..I do have one stupid question. In your instructions you indicate using "red peppers" you mean "red bell peppers? Sorry, but i'm not much of cook, but I like your very easy instructions. Thanks --Rick in Alaska!


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Hi RicD,

Thats a good question. I did mean red bell peppers. They are totally optional. They don't impart much to the eggs, but they actually taste pretty good themselves when pickled. And they do add some nice color to the jar. Many times I don't actually use the onions or bell peppers.

Best wishes,

Jason


MMDR 6 years ago

Hi Jason,

Looks like a good mix. I added a few carrot and celery sticks to mine. Will let you know!!!


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

MMDR,

Best wishes with the recipe. See if the celery and carrots keep their crunch. Sometimes you have to cool the broth before adding veggies or they sort of "cook" and get soft. Love to hear how it turns out! Thanks for the comment,

Jason


Mike Croft 6 years ago

If there was a Nobel award for Pickled eggs I would nominate this recipe. I have used about a dozen different recipies from around the web and this on stands head and shoulders above the rest.

I now make this in lots of 5 dozen eggs at one time. I might need to double that because my useless kid found the gallon jar in the back of the frig. He loves then too.


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Mike,

Thanks!! Glad you like them! No one else at my house has developed a taste for them yet...so I don't have to share! :)

Jason


Chris 6 years ago

These are really good but my stomache can't take them. Leave out most of the habenaros and some of the sugar. Makes them perfect. Thanks


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Thanks Chris,

Good advice for the more sensitive stomaches!

Jason


Joel 6 years ago

Delicious


Michael Shane profile image

Michael Shane 6 years ago from Gadsden, Alabama

Bookmarked it! Thanks pharmacist...


MK 6 years ago

Here's my recipe for spicy pickled eggs, Upper Peninsula of Michigan style:

http://motherskitchen.blogspot.com/2006/04/pickled...


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Hi MK,

Thanks for sharing the recipe. You mention a "large" jar...I'm curious what size it actually is. Also, I would love to see a picture of what they look like. Are they really ready in just 3 days? I'll have to give that one a try too.

Jason


aem 6 years ago

I made my first batch and they were GREAT. I got in em about a week. But are awesome at the end of the second week...definitely worth the wait!!!


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

aem,

Glad you liked them!! They're a great snack...and very addictive.


Adam 6 years ago

I made some of these a week ago and couldn't wait any longer to try them. Spectacular! Im making 48 more tonight.


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Adam,

Awesome! And they get even better in the 2-3 week range! Glad you like them.


Brian 6 years ago

I just made 3 dozen of these after reading your recipe, and all the feedback from everyone. I am a bit of an impatient person, so I tried them today after only 10 days. I split these up into 4 mason jars, and brought one to work with me, and all the guys praised the taste. If you say they get better in another week, I can't wait. I already have a few guys wanting me to make some. This is one amazing recipe! I have never tasted a better pickled egg. I as afraid it would be too spicy, but this is just perfect, and I mean perfect!

I would honestly just like to say thank you for sharing this with everyone. I would have a very hard time doing that, but because you did, each and every one of us here who has tried this, has been given a fantastic recipe.


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Brian,

So glad you enjoy them! This recipe was too good, in my opinion, to keep to myself. Feel free to forward it to whomever you like! Great to have another egg addict out there! Take care.


Lorena 6 years ago

Hi ~ your recipe sounds wonderful. However, we do not refrigerate our pickled eggs at the Bar. Do these have to be refrigerated?


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Hi Lorena,

This is from the National Center for Home Food Preparation "Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F."

http://www.uga.edu/nchfp/how/can_06/pickled_eggs.h...

This, of course, is just their recommendation. I wish I had more documentation. The problem with eggs is that they have a pH over 4.6, meaning that they could potentially support the growth of botulinum. Even though the vinegar substantially lowers the pH, it is possible that the pH deep inside the egg is still over 4.6. I think refrigeration is just safer. Plus...I think there is nothing like the taste of a cold pickled egg! I would love to know how you serve them at the bar. Just curious.


Michael 6 years ago

Just two changes. I used a whole cup of sugar and substituted about a quarter cup of hot sauce for some of the water and vinegar.

Brought these in to work last week and one of the guys there that pickles eggs himself says that these are better than his! Thanks!


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Michael,

Love the hot sauce idea. May try that one myself. Thanks! Glad they were a hit!


Jennifer Meadows 6 years ago

I cannot wait to try these! Can you tell me how long they keep if they remain refridgerated? I plan on making these and my friends want to try them too. If I have to pickle them for 3-4 weeks, how long can they be kept after that?


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Hi Jennifer,

Good question. The answer depends upon who you ask. The USDA has a published statement that says they should last several months "unopened" in the fridge, and then they should be used within 7 days if opened. I can tell you I have gone much longer than these time frames...but I don't want to be responsible for bad information. Here is the link to the USDA quote: http://www.fsis.usda.gov/factsheets/focus_on_shell...


Wendy 6 years ago

Jason,

My Husband and I have two pet Pekin duck hens, so we get 14 eggs per week (big, 90g eggs.) We made your recipe with the hard boiled duck eggs, and they are DIVINE!!! Duck eggs are twice the size of chicken eggs, so we increased the vinegar to 3 1/2 cups, used 6 habaneros and 6 jalapenos, 1 cup sugar and 1T of pickling spice (I didn't do the extra cloves or cinnamon stick). They are delicious, and my Husband LOVES them. We were not able to wait two weeks to eat them. We'll have to do a batch per week. Also, the 1/2 gallon Ball mason canning jars fit a dozen duck eggs perfectly.

Thank you so much for sharing your recipe. I passed on your link to my duck friends!

Wendy & Eric

San Jose, CA


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Wendy,

So glad the recipe was a hit! The large egg size sounds awesome. I actually grew up in San Jose...Vitoria Park drive to be exact. But that was many years ago. Best wishes!


Gabe 6 years ago

Thanks for posting this awesome recipe! I was wondering, is it okay to re-use the broth for the next batch, or would I be better off starting fresh each time? and yes, I'm addicted now


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Hi Gabe,

Glad you enjoyed them. I have never personally used the broth again. I suspect that it wouldn't be recommended, but I really don't know for sure. For me the ingredients are pretty cheap, so I just prefer to use fresh ingredients for each batch. Best wishes!


granny's house 6 years ago

I have a beet recipe that can be used for pickled eggs too.I will have to give yours a try too. It looks great!

http://hubpages.com/food/PICKLED-RED-BEETS


Franny 6 years ago

You are my new rock star - these were as fantastic as they looked in your photograph!


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Franny,

LOL...glad you liked them!!


Lusk075 6 years ago

We just made the pickled eggs and waiting for them to age. We left the cinnamon stick in the broth and put it in the jar. Were we supposed to discard the stick?


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Hi Lusk075,

Nope. I usually leave the stick in the jar with the eggs while they age. Hope you enjoy them!


Travis 6 years ago

We are making our second batch of these beauties tonight! We saved a jar just for the occasion. Great recipe.


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Travis,

Thanks for sharing! I'm due to make a jar this week myself. Enjoy!!


Frank Leigh 6 years ago

try cutting a Ukuarian sausage into chunks & put them in the jar with the eggs & sliced onions. HHMMM!!


Rochelle Frank profile image

Rochelle Frank 6 years ago from California Gold Country

This sounds good I printed it out-- though I personally might cut back on the peppers a bit. Does this have any medicinal benefits? :)


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

@Frank - I love sausage...though I don't know anything specifically about Ukuarian sausage. Sounds like a HUB you could write for us!!

@Rochelle - Hahaha. With all the peppers, onions and eggs...I'm sure there are MANY medical benefits. They certainly make me FEEL good every time I eat one! :)


Urban Farm Girl profile image

Urban Farm Girl 6 years ago from El Cerrito, California

Wow. Sounds really good. I bookmarked this hub so I can try it. Thanks!


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Urban,

Thanks! Hope you enjoy them.


Nate 6 years ago

These have to be one of the best things I have ever made. I have made around 30 jars so far and get nothing but compliments. Everytime I bring a jar to a new place I always get asked for the recipe. Thanks for posting this. I made 4 jars Sunday for a weekend camping trip with the guys coming up, and for deer camp I was aked to make 1 jar per peson. Guess I better get crackin.


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Thanks Nate. What an awesome compliment! Happy to share. Hope they go over well at camp!


markamillion 6 years ago

1st batch was great started the 2nd today even the wife likes it.


George 6 years ago

pharmacist, I am a die hard pickled egg fan. When I saw this recipe,it sounded too good not to try. I made up two quart jars today,and am going to have a hard time waiting for them to "cure". Normaly when I pickle eggs,the top of the jars seal. Today one did and one didn't. Are they still safe to eat? Thank you.


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Hi George,

Since this recipe is not really intended for true "canning" (i.e. pressure cooker or water bath) I don't think the lack of a "seal" is significant. I always keep them refrigerated, which I think is a good idea.


Jeannie 6 years ago

Pharmacist, with 8 laying hens and all the indredients either growning in my garden or in my cupboard, mys husband and I are anxious to taste the results and because I average 3 dozen eggs per week I would like to know if when I dry my peppers will the result be the same or does it need to be fresh peppers, wintering the plants is a major undertaking is the reason I ask. With Football season upon us these will make great game snacks.


pharmacist profile image

pharmacist 6 years ago from Whitinsville, MA Author

Hi Jeannie,

Good question. I have used dried jalepeno peppers before. I don't think they pack quite the punch of the fresh fresh ones, but that is just my impression, and I'm sure it depends on the pepper variety. I say give it a try!! Let us know how it works. Best wishes.


John 5 years ago

This is the 1st time I have ever pickled anything, but I found this easy and followed the recipe word for word with the exception that I had to substitute another pepper for the habanero. I found something small, red and dangerous looking in the produce dept. and figured it would work. Also, your instructions for the hard boiled eggs is perfect! So, a question I have is....will pouring the hot broth on the eggs and immediately sealing it actually wind up cooking the eggs more, thus overcooking them? and I used Ball jars. I noted at this time (about an hour into sealing them) that one jars center is down (suggesting it's vacuum sealed) and the other has not. Perhaps the 2nd will be the same tomorrow AM. Do these need to be sealed like preserving other canned items or are they okay in their broth for a few months just as they are....i.e. should I not pay too much attention as to whether or not they get that vac seal effect? and one more question..is refrigeration necessary? Thanks so much.


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

John,

1) The hot broth won't overcook the eggs.

2) No, the lids don't need to have a true "seal" as this recipe is not intended to be a true "canning" approach.

3) I recommend keeping them in the refrigerator as soon as the jar cools down enough to put them in safely. From what I have read, this is the safest way to keep them.

Best wishes! Hope you enjoy!


Braden 5 years ago

To add a but more heat but preserve the red color I substituted Thai red peppers for the red bell peppers. Will try it in a couple weeks, but right after simmering they were delicious!


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

Braden,

What a great idea! Thanks for sharing. Hope they turn out well.


Cameron 5 years ago

Hi,

I was wondering after you have finished eating the eggs have you ever recycled the juices left over in the jar?


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

Hi Cameron,

At have at times thought about doing that...but in the end it didn't seem worth it. So I have never done it. I suspect the "food police" would frown on it. Not to mention that the total cost of ingredients is probably only a buck or two tops. So I always start with a fresh batch. Enjoy!


John 5 years ago

Thanks for the info. Well, it's been just over 2 weeks, but I have to admit I broke into one of the jars a week out. Have 4 more jars! They get better and better with age. Like someone else mentioned, definitely a sweet and sour taste to me... and I love it. Wish they were hotter, but I guess I can try my own spin on it for that effect. Well worth my time and a great recipe. Thanks again.


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

Hi John,

Thanks for sharing, glad you like them! Take care!


Thoseguys26 5 years ago

Your eggs are a hit! Any chance you could share your salsa recipe that you mentioned?


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

Thoseguys26,

Yeah, that was some home made salsa. Not sure where that recipe is. Have to do some searching for that one. If I find it, I'll post it.


Derek 5 years ago

I have made my third batch tonight 40 eggs all together I tried 1 week old ones and they're delicious. Can't wait for Christmas to have the whole family try them.


Derek 5 years ago

Also, some people said they wish it was spicier. What I've done is used 8-10 jalepenos, and 5-6 habeneros. The one week old ones are already pretty well spiced.


ss sneh profile image

ss sneh 5 years ago from the Incredible India!

Hi! Spicy pickled eggs!? That's News to me! -- thanks for this spacial!


ckimmery at yahoodotcom 5 years ago

Does anyone know if you can pickle eggs with tapatio


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

Good questions ckimmery. Not really sure. I think that is like a hot sauce, right? Give it a try! Let us know how you like it.


Scott 5 years ago

Hi Sir: Any thoughts on using balsomic vinigar? got a really, really good price, so I picked up a few bootles and would like to incorporate into your recipe... or should I stick with what you prescribe? :)


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

Hi Scott,

I honestly don't know what the result would taste like. Balsamic is quite different from white vinegar. If you do give it a try...let us know how it works! Thanks!


scott 5 years ago

I know balsamic is much, much sweeter - so maybe i'll try half white, half balsamic, and reduce the sugar by a one-third... and food chemists care to chime in???


anthony 5 years ago

Made them about a week ago they are great to look at hope they taste as good as they look im sure they will


Scott 5 years ago

Hi all - I made the comment above about using balsomic - seems to NOT be a good idea... found this on another site: "Be careful if you're substituting another vinegar in a pickle recipe--to adequately preserve, vinegar should have an acidity level of at least 5%." Balsomic has super low acid levels so would fail to preserve adequately.


Curt 5 years ago

Hi, I've done your recipe several times. It is very good as it is. Of course, I always fiddle with things. I put several cloves of fresh garlic (which we grow) in with it. We grow hot peppers and then grind them and use for seasoning. I throw several different kinds in to take it up on the heat scale some. Still, a super recipe...Thanks


jw 5 years ago

Not so good. Just made up a batch and waited the three weeks. Looking very forward to them my father and I opened them like kids at xmas. Way too sweet. Mabey cut out the sugar,add more pickeling spice and mabey even some dill weed. I'm very southern and don't care for sweet with my spice.


dave 5 years ago

well i just sat down and finished up the dishes and iam eyein those eggs up . i used a glass olive jar it holds about 2 1/2 quarts i did not use the cinnamon stick i had ground cinnamond but didn"t want to use that and screw it up i hope this dosn"t mess these eggs up they look just awsome what do you think?


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

Hi dave,

I think it should be fine. The hard part is waiting for them to be ready. Hope you enjoy!


Zach 5 years ago

I just made some. Now I wait to consume. Thanks for the recipe.


Five One Cows profile image

Five One Cows 5 years ago from Moo Town

This was a very useful and helpful hub, and I'm going to try it out. I VOTED YOUR HUB UP.


john 5 years ago

am making them now, what an aroma coming off. cannot not even put my face over and sniff the simming sauce!! HAHA is this normal or did i make to hot or just the vinagar. lol


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

john,

Sounds like you are doing it RIGHT! Powerful stuff.

Jason


Patricia 5 years ago

Ive always used hot mama sausages and just ate some sausage and then add a few eggs at a time, then you can enjoy hot pickeled sausage and eggs ;) sorry if someone else already posted that, i didn't read all of them :)


dave 5 years ago

hello again mr pharmacist

i have waited 3 weeks to the day for these eggs keep pullin theam out of the frig and turn theam upside down from side to side to make sure every egg in that jar got what it needed . i have to tell yaha i have eatin allot of pickled eggs in my day from those nice lookin purple ones to the off white ones done in almost a pickle juice type deal broth . everyone in my family has tried your recipe. and may i have the envolope please the results are we are crowning you the cacklberry king of the pickled egg they are fantastic and thank you for the recipe. i need more big jars like gallon jars. quarts are not gonna fly around hear when we go campin these will not last long . a couple of these and an ice cold beer were talkin heaven. thanks again dave sr


richard burnham 5 years ago

On cloves do you mean garlic cloves or the seasoning cloves?


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

richard,

Sorry for the delayed response. I mean the seasoning cloves (black colored).

Best wishes!


daviddwarren22 profile image

daviddwarren22 5 years ago

I love eggs. Thanks for introducing this recipe.


scott 5 years ago

do you mean 4-5 cloves of garlic and if so do I throw them in whole?


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

Hi Scott,

Sorry. By "cloves" I mean those little black dried clover pieces that you buy in a spice bottle.

Thanks! Best wishes!


Big D The Derral  5 years ago

I couldn't keep up to making pickled venison hot dogs nummy


Marty 5 years ago

This is what I have been looking for. They are not only great, but also display well in the refridgerator with the colors and spices. Thanks for sharing your recipe.


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

Thanks Marty! Yes...they look almost as good as they taste.


fer 5 years ago

thanks for sharing your recipe man, I've been looking for the best recipe and this one is the best, i just made some today and can't wait to try them, I'm sure they'll be as great as i expect them to be, 5 stars for your recipe, keep up the nice work....


Chef Nate 5 years ago

Just wanted to tell you my variation on your recipe. I absolutely loved yours but I prefer beets in my pickled eggs. I omitted the red pepper rings and added more onions to make up the difference. I also used ground cinnamon instead of the stick (I didn't have nor want to buy sticks). Also added one can of beets (well drained and rinsed) and about one tablespoon extra of salt. The result was a beautiful rose color that only added to the already nice looking recipe you had created, but also helped add to the flavor. Thank you so much for the steps in the right direction. Have had lots of pickled eggs, but none quite like this.


Steve McKee 5 years ago

This is a great recipe, I made up 4 doz eggs, and put them in a buddies bar. They were gone in about 3 weeks. Didn't get much heat out of them though. So will try a little something different this next batch.


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

Hi Steve,

Glad they were a hit. You can just increase the amount of heat with more Habanero peppers. Best wishes!


Kenny 5 years ago

For those wanting more heat, substitute 1–2 ghost chilies for the habaneros. But be careful as these peppers are Very hot!


bob cole 5 years ago

i want to make a gallon of this recipe what would i have to do, how much of this and that?


pharmacist profile image

pharmacist 5 years ago from Whitinsville, MA Author

bob,

Quart recipe multiplied by 4.

Good luck!


Lee 4 years ago

I make these w/o the sugar, cloves and cinn stix, but I use 1.5 the amount of habaneros. AWSOME!!!!!!!!!!!! Friends and co-workers agree that they are the best eggs EVER!!!!


Donald Rowan 4 years ago

I surprised myself using eggs from our flock of chickens, the formula is great, I found them not as bitting to the taste with a after taste of hotness. I've tried them on my family, mixed reviews, now going to try them on a group at the VFW. I sell them my eggs, so it should be interesting. The barmaid has her own formula.


Jeannie 4 years ago

I was tickled to find your pickled egg recipe! Some friends had been wanting pickled eggs and I'd never tried them but I love to cook. Reading your recipe, I rolled the list of ingredients around on my tongue, spit out the paper, and decided it was worth trying. So I suckered somebody else into going first. Tried my first egg today and I'm TOTALLY hooked! It's like eating the best deviled eggs EVER, except from a jar. Love them! Starting my own jars this evening. Thanks so much for sharing.


pharmacist profile image

pharmacist 4 years ago from Whitinsville, MA Author

Jeannie,

Glad you enjoyed them. Love the way you write!

Take care,

Jason


trimar7 profile image

trimar7 4 years ago from New York

I love pickled eggs but my mom always made them with beets, vinegar and sugar - all to taste. They turn purple and are so pretty in a salad. They are great alone also though.

I am going to have to try your recipe. Thank you for sharing


Mike Davies 4 years ago

Just made 2 jars. Tripled your recipe. Will reply in 2 to 3 weeks, if I can hold off that long.

Cheers!

Mike


Denise 4 years ago

My girls have just started to lay consistently and I have an abundance of eggs! Pickling them is a great way to use them up. Thanks for the tangy recipe!


carolizer 4 years ago

3 weeks ago while my hub was out of town, I made a jar of these for him. I had no mason jars so I put the 3 pickles he had left in a jar into a plastic container & just used the pickle jar. He was home for 4 days when he noticed the pickles were in a plastic tub & wanted to know why. I told him I needed the jar. He wanted to know why....so I told him... yesterday, he brought me home 15 dozen eggs and the necessary mason jars. He REALLY likes your recipe..Thanks for sharing it :) Now I have to go get cracking :D


Scottemo 4 years ago

Made these 1 week ago. My wife LOVES this recipe, I beleive it is the best recipe for pickled eggs I have ever tried. Great recipe, thanks for sharing!


Jeanie 4 years ago

Hi Jason,

Where did you buy the pickling spice?

Is there another name for it?

Jeanie


pharmacist profile image

pharmacist 4 years ago from Whitinsville, MA Author

Hi Jeanie,

I believe I picked up my last bottle at a WalMart. I use McCormick brand, but I think any general "picking spice" will work. I like one that looks like it has a good variety of spices in it.


Nate 4 years ago

In our recipe we throw in a couple cloves of garlic, they are nice pieces of candy when the batch is ready. We also use the largest (emptied and cleaned) Valasic pickle jars we can find to make the process easier.


Hendrika profile image

Hendrika 4 years ago from Pretoria, South Africa

These pickled eggs sounds delicious. I have never made any, but this recipe sounds easy enough.


Eddie 4 years ago

Dude I've been looking for a recipe like this in a long time, thanks for posting! This is really great :)


Jeff 4 years ago

Made a batch of your eggs back in July and popped the jar just a week ago, and they were absolutely delicious and good still! I also like to add cauliflower to the mix. Delicious recipe! Thank u so much for sharing


pharmacist profile image

pharmacist 4 years ago from Whitinsville, MA Author

Jeff - You're welcome. I sometimes add veggies also. Great to add to salads.


Ryan 4 years ago

These look fantastic. I am going to have to give these a shot. Though thinking some banana peppers are gonna have to go in somewhere=)


MIKE 4 years ago

NEVER HAD A PICKLED EGG SO I MADE 1 TO TRY IT. I DO LIKE EGGS & HOT FOOD SO THIS MAY WORK. NOW I WAIT FOR 3 WEEKS.


Brandon Coats 4 years ago

i just want to say thank you for sharing this recipe... these eggs ar the best thing since sliced bread... when i make pickled eggs i make these and i also make some beet pickled eggs that are also awesome (and i hate beets)here is the recipe for the beet pickled eggs...

http://allrecipes.com/recipe/pickled-eggs/


George 4 years ago

Great recipe! Could i use maple syrup or honey instead of white sugar?


pharmacist profile image

pharmacist 4 years ago from Whitinsville, MA Author

I'm sure you can. I've never done it. You just have to look up the sugar conversion


Bubba 4 years ago

Just started a quadruple batch. Added some carrots, fresh Ginger, and garlic to the brine. Will post how they taste in 2-3 weeks.

Thanks


Tim 4 years ago

I tried your pickle egg recipe, and I loved it..............Thanks


Emile (UK) 4 years ago

I had a gallon of plum wine that went to vinegar and I needed a way of using it. I like pickled eggs but found this recipe. These beat the ordinary pickled eggs that you buy in the shops. It would be pretty easy to eat the whole lot in one go. My plum wine vinegar taints the eggs a bit brown but it doesn't effect the taste. I still have a lot of vinegar to use up... GOOD! Thanks for posting this.


A J 4 years ago

How does the use of Splenda effect the recipe? I am on a low carb diet and am pretty sure that that amount of sugar would not be within my diet guidelines.


pharmacist profile image

pharmacist 4 years ago from Whitinsville, MA Author

AJ,

I don't know about how Splenda would taste. But remember, you are not drinking the liquid. It just flavors the eggs a bit. I suspect you are actually eating very little sugar with this recipe.


vespawoolf profile image

vespawoolf 4 years ago from Peru, South America

I happen to LOVE pickled eggs and am so happy to come across your recipe. I've saved it to my favorites to try soon. Thank you!


George 4 years ago

I made a couple jars of these and everybody I have served them to have loved them. A great blend of spiciness and flavor. Thanks a ton for the recipe. I used some jalapenos I grew myself and went little on the heavy side with the habeneros and it gave it just a little extra kick!


Dianna-Ohio 4 years ago

I have seen pickled eggs (purple) and also dark yellow in quart jars in the Amish stores. These have long term dates on them. What would be the difference in those compared to yours? I would like to can them for long term. Vinegar does preserve items. I have made a relish that had gr. & red peppers along with onions & hot peppers.Processed for 10 min.in hot bath. I keep it for years.


pharmacist profile image

pharmacist 4 years ago from Whitinsville, MA Author

Dianna - My particular recipe is intended for relatively short term storage. I don't typically do the hot water bath, nor do I know if they will be affected by long term storage in that way. I do notice that the eggs sometimes get a bit discolored over time, and get a more "rubbery" texture if not eaten for several months.


Cary 4 years ago

I tripled the recipe and pickled them in a one gallon glass jar. After 3 weeks they were great, but I thought they were a little too sweet. After 4 weeks the sweetness went away, and they wre perfect. I just finished another batch to have them ready for my first big cookout in the middle of June. I added whole garlic to this batch. I thought that would add a lot to the flavor.


Victoria Lynn profile image

Victoria Lynn 4 years ago from Arkansas, USA

I love eggs, but pickled? I'm willing to check it out! Great job on the hub!


pharmacist profile image

pharmacist 4 years ago from Whitinsville, MA Author

Victoria,

Thanks for the comment! Well, these eggs certainly have their friends...and their enemies! LOL. But like green eggs and ham...you just never know! :)


moonlake profile image

moonlake 4 years ago from America

These look good. The guys here always like pickled eggs during hunting season. Years ago they use to keep pickled eggs behind the bar in a big jar in taverns around here. I would not think that is safe. I don't know if they still do. Voted.


gegie 4 years ago

wow...i like your it...taste goods..


Jon D 4 years ago

Wow, man, outstanding recipe. I didn't change a thing - did everything just as you said. Just sampled the first eggs after a long two week wait, and they were great! Saving the rest to eat next week, and starting a new batch (and a batch with cucumbers) this weekend.


PJ 4 years ago

Good morning! We love this recipe also. Thank you!

Question 1: Do you leave the cinnamon stick in the jar? I may have missed this instruction.

Question 2: Does the color of your eggs change?

Thanks again!


pharmacist profile image

pharmacist 4 years ago from Whitinsville, MA Author

PJ - Yep, I leave the stick in the jar. My eggs don't change color much in 3 weeks. After 6 or so weeks they sometimes start to darken - but they rarely last that long around here!


Pioneer Lady 1st 4 years ago

Thank you so much for your response!


John T 3 years ago

I have been making these for a few years now. They are a huge hit with everyone. Thank you for the wonderful recipe!


billyboy 3 years ago

why use all that refrigerator space up just use a big cooler and keep ice on it be sure to date the jars and rotate eat one put another in ,a cooler will hold about 10 to 12 qt jars///what you think??


pharmacist profile image

pharmacist 3 years ago from Whitinsville, MA Author

I'm sure that would be fine too. Good idea.


Shaun 3 years ago

I have been staring at them in the fridge for a week... will power. Now can I reuse the liquid or do I start over fresh each batch.


pharmacist profile image

pharmacist 3 years ago from Whitinsville, MA Author

Oh...I always use a fresh batch. :)


Charles 3 years ago

Just read this entire comment thread. I love how you've kept up with the comments for so long, its a huge selling point for me. Going to the store as we speak to get all the ingredients!


pharmacist profile image

pharmacist 3 years ago from Whitinsville, MA Author

Thanks Charles! And I hope you enjoy them!


csgibson profile image

csgibson 3 years ago from Traverse City Michigan

Anything pickled makes me salivate. I make a pickled egg using the vinegar left from making pickled beets, but I have to try your recipe. Thanks.


Isber1982 3 years ago

Ok, you never mentioned how incredible the both smells as it's simmering!!! No way I can wait 2-3 weeks ;-)


Amanda 3 years ago

Amazing! I've never in my life thought would wake up craving pickled eggs as much as I have been since making them.I did however only make it a week before caving in. I told my boyfriend he is under no circumstance allowed to let meets the other jar until it hits the 3 week mark. Can't wait to eat the other jar.


Anette 3 years ago

Just finished putting up a jar and the brine is fab! I did use fresh peppers from the garden, so there will be some variation. This brine will be my go to for all of my pickling, cutting back of peppers a bit when necessary. Thank you so much for the recipe!


Micah 3 years ago

Followed your recipe about a month ago, just cracked these open and tried one now. Amazing! Just a little bit of sweetness perfectly matches the heat, if anything I'll make them even spicier next time. This is a great recipe!


Anette 2 years ago

Great recipe! My hubby and I love these eggs. Much better than moms. sorry mom.


joe 2 years ago

Just made three jars added full cloves of garlic first time jarring


ashlee 2 years ago

I made these for my husband and he said they tasted just like spicy pickles and the eggs were undercooked. I also used fresh farm eggs. Would store eggs make a difference? They stayed in the fridge for almost 3 weeks. :(


Maija 2 years ago

I had to come tell you...

I used this recipe to make a gift for my son.

After a few weeks of 'aging' he called to tell me they were the best pickled eggs he has ever had!

Thank you!

I'll definitely be using your recipe again.

It'll now be my "go to" pickled egg recipe.


Joshua 2 years ago

I just made my first batch. I halved the sugar because I really don't like sweet pickles. That jar looks tempting in the fridge. It's going to be hard to wait 2 weeks.


Andrea Albertson profile image

Andrea Albertson 2 years ago

I tried this recipe, but I omitted the habeñero pepper &the red pepper. I did use 7 jalapeño's fresh from my garden. I also used a 1/2 gallon jar instead of the quart jar recommend. 18 eggs & all the broth fits in the jar. My husband hasn't tried them yet but I'm sure he will love them.


larry 2 years ago

sure wish i could print this out


Phil 2 years ago

I just put a batch of these babies together! CANNOT WAIT!!!


febriedethan profile image

febriedethan 23 months ago from Indonesia

Wow..I never made pickled eggs before. I should try this recipe :)


crazyhorsesghost profile image

crazyhorsesghost 22 months ago from East Coast , United States

I'm going to get the stuff to do this with Duck Eggs when I go to the store this evening. I have a huge amount of fresh duck eggs and this sounds wonderful. Can't wait to try them.


Susan V. 13 months ago

Absolutely the very best spicy pickled eggs I have ever had in my entire life! The End! Thank you!!!


SusanDeppner profile image

SusanDeppner 12 months ago from Arkansas USA

Your pickled egg recipe is quite spicier than mine and sounds delicious!


Steve 9 months ago

I made these exactly as the recipe said and they were great.. a few days after opening them im seeing light and dark gray marks on the outside of the eggs.. are they still safe to eat? This was my first time pickling eggs so i wanted to make sure it was ok


michelle 8 months ago

I was so excited to try this recipe. They turned out good, would definitely make them again, but I think next time I would cut the sugar or leave it out all together, they were a little too sweet for me.


natalie yakel 3 months ago

I made your recipe for the pickled eggs and totally loved them! Great flavor! I like the fact that you can have some peppers and onion on the side along with your egg. I made some for my friends too!I thought the regular Bar egg recipe was good, but this is better! Thank you!!! SOOO GOOD!


Margie Lynn profile image

Margie Lynn 3 months ago from Beautiful Texas Hill Country

Yummy, loved this hub, my son loved pickled eggs! I have never made them, but would love to give them a try! Thanks for sharing!


Beth 3 months ago

What is the shelf life for these?? My mother is raising quails and has eggs coming out of her ears.. She is trying to find a jalepeno pickled egg recipe with a long shelf life.. Any suggestions


Steve 3 months ago

This is a great recipe I also added sliced mushrooms and squash to mine the bomb and cowhorn pepper thanks


Mitch 7 days ago

Ugh. Nasty. Not spicy at all and wayyy to sweet. The white onion completely took over and made it almost inedible. I have 36 eggs that I have to now throw out. Worst recipe I've found on pinterest by far.

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