Not your bar eggs “thank goodness”

Irisa Raina 9


I have been making pickled eggs for many years and this is just one of the varieties that I make.

This amount of pickle juice will yield enough for one dozen eggs, which is the amount I made this morning! Three times a year I’ll be making sometimes 12 dozen at a time. The three times a year are “ July for BBQ’s ~~~ Christmas ~~~ Easter….I’ll make many jar’s at those time's to share with family and friends.
I save and freeze all my pickle juice till I have enough to do these.

pinch tips: How to Peel Hard Boiled Eggs



Yield's 1 dozen


10 Min


30 Min


Stove Top


12 large eggs
1 jar of juice from 24 ounce valsic zesty bread & butter pickles
1/2 cup apple cider vinegar
1 tablespoon white sugar
24 fresh cayenne peppers left whole “ 2 per egg “ make tiny slits into the peppers.
red pepper flakes “ 1 teaspoon per jar, optional”

Directions Step-By-Step

Boil the eggs to the hard boil stage, cool.
While the eggs are cooking bring the apple cider vinegar to a boil and immediately turn down to simmer. Add the sugar and keep whisking till the sugar has all dissolved.
Let this mixture cool somewhat and then add the pickle juice and mix till it is all incorporated.
Peel the eggs, and in a very clean mason jar put some eggs in and add the cayenne peppers.
Then pour the juice mixture over the jar. Wait 1 minute to se how much juice will settle into the nooks and crannies.
Then add more juice as necessary, leaving about 1/8 inch from the top. Clean the rim if any juice has splashed and put the lid and ring on.
Now throw “well don’t throw” but put these in the back of the refrigerator for at least a week. The longer they sit the better they are.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy