Pickled Eggs

This recipe is for a refrigerator pickle that will last up to 6 months if kept properly refrigerated. These can be eaten as snacks or sliced for salad topping or burger garnishes.

Makes: 12Hands-on: 30 minutesDifficulty: Medium

Makes: 12


  • 12 hard-cooked eggs, peeled
  • 1 large beet, peeled and sliced
  • 1 large red onion, peeled and sliced into rings
  • 1 1⁄2 cups white wine vinegar
  • 1⁄2 cup white vinegar
  • 2 cups water
  • 1⁄2 cup sugar
  • 1 tsp. pickling salt
  • 10 cloves garlic
  • 1 Tbsp. pickling spice
  • 1 Tbsp. celery seed
  • 1 Tbsp. mustard seed


  • Divide eggs, onions, and beets between two large canning jars, leaving 1 inch headspace. Put remaining ingredients in a nonreactive pan; warm over medium heat until sugar dissolves.
  • Pour hot brine over eggs, leaving 1⁄4 inch headspace. Seal with a sterilized lid. Refrigerate and wait about 2 weeks for the flavors to properly integrate.