When searching through the best pickled eggs recipes you’ll find a variety of choices to cover the flavor palate. Whether you’re looking for something hot and spicy, seeking a mild taste, or prefer a sweeter flavor, you’ll find pickled eggs are more than just a classic bar snack. Today they rank among the favorite foods enjoyed during picnics, camping trips, tailgate parties and potluck dinners.

Fresh-Herb Pickled Eggs

Ingredients:

1. 12 hard-boiled eggs, peeled
2. 1/4 cup thinly sliced shallots
3. 2 sprigs of fresh thyme or 1/2 teaspoon dried
4. 2 sprigs of fresh marjoram or 1/2 teaspoon dried
5. 2 sprigs of parsley
6. 1 garlic clove
7. 1 small dried red Chile or 1 teaspoon black peppercorns
8. 1 tablespoon honey
9. 3 cups white wine vinegar or rice vinegar

Directions:

1. Place half of eggs, shallots, thyme, marjoram, parsley, garlic, and chile in each of 2 wide-mouth 1-quart canning jars or in a 2-quart crock.
2. Stir honey into vinegar and pour over eggs. Cover tightly with lids and refrigerate at least 1 week before serving. Refrigerate up to 2 months.

Garlic Pickled Eggs

Ingredients:

1. 12 eggs
2. 1 onion, sliced into rings
3. 1 cup distilled white vinegar
4. 1 cup water
5. 1/4 cup white sugar
6. 10 cloves garlic, peeled

Directions:

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Place the eggs in a 1 quart jar with the onion rings.
3. In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
4. Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

Spicy Pickled Eggs Recipe

Ingredients:

1. 1 doz peeled hard cooked eggs shopping list
2. 2 1/4 cups apple cider vinegar shopping list
3. 3/4 cup white wine vinegar shopping list
4. 1 tablespoon of kosher salt shopping list
5. 2 teaspoons pickling spice shopping list
6. 3/4 teaspoon red pepper flakes (optional but I like my eggs a little spicy) shopping list
7. 6 cloves of garlic peeled and halved shopping list
8. 1 quart glass jar with lid

Directions:

Heat all of the ingredients in a sauce pan until it boils. Pour this mixture over the eggs in the jar making sure the eggs are covered and then refrigerate for 4 weeks before serving. These will last in the fridge for a couple of months thereafter but mine are usually gone in a couple of weeks. Pickle these under refrigeration 39F. Do not use eggs that have holes in them or are broken in any way.