Pickled Eggs

  • Preparation 15 MIN
    Cooking 15 MIN
    Marinating 24 H
  • Makes 1 dozen



  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil. Cover and remove from the heat. Let sit for 12 minutes. Plunge the eggs into very cold water to stop them from cooking any further. Peel the eggs and place them in an 8-cup (2 litre) jar.
  2. In a small saucepan, bring the vinegar, water, sugar and salt to a boil. Pour over the eggs. Add the pickling spices and dill, if desired. Let cool. Cover and refrigerate for 24 hours before tasting to allow the flavours to develop. The pickled eggs will keep for 2 to 3 months in the refrigerator.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.