Pickled Eggs

Current recommendations for pickled eggs are for short-term refrigeration storage only. At this time processing pickled eggs in a boiling water canner or pressure canner has not been determined. Eggs are a low acid food which requires acidification below pH 4.6 or sterilization in a pressure canner. If the egg are not sufficiently acidified or heat processed it is possible that C. botulism can survive and reproduce, causing botulism


  • 16 fresh eggs
  • 2 tbsp (25 ml) whole allspice
  • 2 tbsp (25 ml) whole peppercorns
  • 2 tbsp (25 ml) ground ginger
  • 4 cups (1000 ml) white vinegar
  • 2 tbsp (25 ml) granulated sugar


  • Place clean mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize jars. Keep jars in hot water until ready to fill.
  • Cook eggs in gently boiling water for 15 minutes. Place eggs in cold water, remove shells and pack into sterilized jars. In a pot, combine vinegar, sugar and spices. Bring to a boil, reduce heat and boil gently 5 minutes. Pour hot liquid over hard-cooked eggs and cover jars with clean two piece metal SNAP Lid closures® or storage lids.
  • Store jars in refrigerator. Use within a month. This recipe is not intended for long term storage or storage at room temperature.