• Pickled Eggs


Pickled Eggs

By Beth Fisher

Pickled eggs, once a way to preserve fresh farm eggs, is now a trendy appetizer and colorful and flavorful substitute for plain old deviled or boiled eggs. They are an easy protein filled snack or can be served with a sprinkle of basil or green onion, diced pickled beets from Martha's Joy and capers as pictured for an elegant appetizer. Photo from FeedFeed.


For the Brine:

  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 3 cup water
  • ¼ cup pickling spice
  • 1/8 cup salt

For the Eggs:

  • 1  yellow onion, julienned
  • 1 medium beet, sliced
  • 2 dozen eggs from Sunshine Harvest Farm, hard-boiled and peeled


Combine brine ingredients in non-reactive pot. Bring to boil. Remove from heat and cool completely. Julienne onion and slice beet. Put both in bottom of non-reactive container, add eggs and pour enough brine over to cover. Cover and allow to “pickle” for at least 6 hours. Refrigerate, in brine, for up to 3-5 days.

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