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Sweet and Sour Pickled Eggs

April 6, 2022 by Amanda 1 Comment

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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.

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Sweet and Sour Hardboiled Pickled Eggs

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.

Sweet and Sour Hardboiled Pickled Eggs in a Mason 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!

Amanda ♥

Sweet and Sour Hardboiled Pickled Eggs Cut In half
Sweet and Sour Hardboiled Pickled Eggs

Sweet and Sour Pickled Eggs

Sweet, sour & tangy hard boiled pickled eggs. Perfect for snacking! Quick & easy to make and made with vinegars, tumeric and pantry staples.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, eggs
Servings 6

Equipment

  • 1 16 oz mason jar

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

My preferred cooking method for hard boiled eggs: 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.
Keyword eggs, pickled

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.

Filed Under: Eggs, Recipes, Snacks

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Next Post: Smoked Salmon Spread »

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Comments

  1. Dawn @ Words Of Deliciousness

    April 7, 2022 at 7:02 pm

    5 stars
    These picked eggs sound delicious. I love anything pickled. Also I like how easy this recipe is.

    Reply

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Welcome to Crafty Cooking Mama. I’m Amanda, a wife and mama loving life in beautiful Lancaster County, Pennsylvania.

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