These hard boiled Sweet & Sour Pickled Eggs are tangy & delicious! Perfect for snacking or a light lunch! Quick & easy to make and made with pantry staples.Jump to Recipe
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With Bounty Comes Creativity
My free-range chickens have been busy, busy girls in the egg production department. We eat eggs daily, give eggs away to friends & neighbors and are still over run with eggs.
Which leads me into messing about with every pickled egg combo I can come up with. Like this Sweet and Sour Pickled Egg.
I’ve happily stayed on the pickled egg kick. I love grabbing one out of the fridge for a quick snack or an effortless lunch. They’re a tasty, filling & nutritious snack.
Want another pickled egg recipe – click here for my Red Beet Eggs!
Hard Boiling & Peeling Eggs
My preferred hard boiling method is simple. Bring water to a gentle boil, add eggs, cook for 13-14 minutes. Immediately chill in cold water. I find hard boiled eggs are easiest to peel after chilling in the fridge for a few hours.
I don’t use fresh chicken eggs to hard boil – they are an absolute nightmare to peel. I prefer eggs to be at least a week old, preferably older.
Combine Ingredients for Pickling Liquid
The easiest way to make these pickled eggs is to combine everything in a mason jar. I peel the eggs and toss them in the jar.
Heat up the “pickling liquid” ingredients, pour over eggs in jar, cover and store in fridge. It’s super easy to open the fridge a couple times a day & give the jar a little shake and roll.
Wait at least a day before eating – I prefer 3+ days.
Hope you enjoy!
Sweet and Sour Pickled Eggs
- 1 16 oz mason jar
- 6 eggs
- 1/3 cup apple cider vinegar
- 1/3 cup white vinegar
- 1/3 cup water
- 2 tablespoon sugar (white granulated)
- 1 teaspoon salt
- 1 teaspoon tumeric
- Hard boil, cool & peel six eggs.
- Combine both vinegars, water, sugar & salt into small saucepan over medium-high heat. Simmer & stir until hot and sugar is dissolved.
- Remove from heat, stir in tumeric.
- Put peeled eggs in an appropriate sized mason jar or other glass container.
- Pour vinegar mixture over eggs in jar.
- Cover & refrigerate. The tumeric will settle to the bottom of the jar, so give the jar a swirl, roll or shake a couple times a day. This also helps move the eggs around insuring that everything pickles.
- Wait at least 24 hours to eat. I prefer the taste after day 3.
One of the questions I get asked often is “Is it safe to can pickled eggs?” The National Center for Home Food Preservation says no – click here to read that. There are other thoughts on the subject and you can easily find articles online. As for myself, I do not can them and do not advise it.
Dawn @ Words Of Deliciousness
These picked eggs sound delicious. I love anything pickled. Also I like how easy this recipe is.