La Cucina di Kat: Plain Pickled Eggs

Plain Pickled Eggs

I love Pickled Eggs, but so many people don’t (until they actually try them!)  I make a couple of types, but these are the plain vinegar ones, that I like the best. This is a recipe for a 1 gallon jar. If you would like to split them into quart jars that's fine and you should get about 12 eggs to a jar.


36 medium sized eggs

3 cups distilled white vinegar

1 1/2 cups water

2 tablespoons pickling spice

1 large onion cut into thin slices

2 Bay Leaves

2 tablespoons pickling or kosher salt

1 tablespoon of black peppercorns


Try not to use farm fresh eggs as I find them really hard to peel. For some reason, leaving them to sit for a few days helps the peeling and you don’t get that “crater effect”.

Put your eggs into a large pot and cover with cold water. Bring it all to a boil and immediately remove it from the heat. Cover the pot and let it sit for about 12 minutes.

Plunge the eggs into ice water to cool and peel them. Egg peeling tips.

Thoroughly wash a large gallon jar and sterilize it for about 10 minutes in boiling water, along with the lid.

Meanwhile, In a large pot, add the vinegar and water.  Bring to a boil. Turn down the heat and simmer for 5 minutes.

On the bottom of the jar, add 1 tablespoon of the pickling spice, 1 tablespoon of salt and the peppercorns.  Place a few slices of the onion over this (some also up the sides), Layer in the eggs. On the top, add the rest of the onion, salt, pickling spice and add the 2 bay leaves down the side of the jar. Pour the hot vinegar mixture over everything to fill and completely cover the eggs.

Let them cool and put them into your refrigerator. 

Storing Eggs

After making the eggs, the eggs require some time to season.  Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur.  Medium or large eggs may require 2 to 4 weeks to become well seasoned.  Use the eggs within 3 to 4 months for best quality.

Containers for the Eggs

The container used for the eggs should be one that can be closed or sealed tightly. Glass canning jars work well.  The eggs are to be completely covered with the pickling solution during storage.  A gallon jar will hold about 36 eggs and quart-size canning jars will hold about one dozen.  



You can also add a hot pepper down the side of the jar if you’re the adventurous type. Also a little Fresh Dill can really add something here!


1 cup red beet juice from canned or jarred beets

1½ cups cider vinegar

1 teaspoon brown sugar 

 a few canned whole tiny red beets (or several slices of beets can be used)

This recipe is for 12 eggs in a quart jar - As with the recipe above, bring the ingredients to a boil (except for the eggs), reduce the heat and simmer for 5 minutes. Pack the eggs and pour the solution over covering the eggs. Seal and refrigerate immediately.


Caution:  Home pickled eggs stored at room temperature have caused botulism.  For the report from the Centers for Disease Control and Prevention (CDC), see The Editorial Note in this report cautions against room temperature pickling and storage, also.  The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period).  

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Cubit owner: Katg