Easy Pickled Eggs Florida Prepper

Easy Pickled Eggs

Easy Pickled Eggs

I love easy pickled eggs and the recipe is so easy. People ask what is the self life? Well, if they are not being eaten faster than you can make then you are doing something wrong! This is a little secret that I want to let you in on. The brine is reusable! Not only that but you really can’t mess up the recipe. Don’t even worry about what is the right amount of individual ingredients. Just experiment until you have your own recipe.


  1. 12 or so hard boiled eggs
  2. Salt
  3. White Vinegar
  4. Pickle Spice
  5. Onion
  6. Water


  1. Place eggs in a large pot 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. Place the eggs into a 1 quart wide mouth jar.
  2. Add White Vinegar, Salt, Onion, Pickle Spice and fill to top with cold water.
  3. Shake
  4. Store in refrigerator for seven days
  5. EAT!

Optional Ingredients

  1. black peppercorns
  2. Sugar
  3. a couple of cloves of garlic
  4. red onions
  5. sprig of dill
  6. Bay leaf
  7. mustard seeds
  8. apple cider vinegar
  9. beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked
  10. beet juice
  11. cardamom pods
  12. star anise
  13. yellow curry powder
  14. cloves
  15. dry oregano
  16. Jalapeno
  17. any hot pepper
  18. sprigs fresh tarragon
  19. pickle juice
  20. pepper juice
  21. herbs de provence
  22. caraway seeds
  23. dry mustard
  24. Try some experiments!

Click Here To See My Dehydrated Meal Recipes!


Always keep the pickled eggs refrigerated until ready to eat. These will keep for several months.

Nutrition Information Yield: 12 Eggs, Serving Size:
Amount Per Serving: Calories: 94 Calories
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)



March 2nd, 2018 by