Not your bar eggs “thank goodness”

Irisa Raina Recipe 9

By Irisa Raina 9 Irisa

Yield's 1 dozen
Prep Time:
Cook Time:
Stove Top

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.


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

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Dee Tourville Dee_Tourville
Oct 17, 2013
I am and I will!!!!
Irisa Raina 9 Irisa
Oct 17, 2013
Dee they look weird but the are good! And if your a chili head like I am...add more peppers.
Thank you for you nice comment!
Dee Tourville Dee_Tourville
Oct 17, 2013
They sound great.............PINCH!
Irisa Raina 9 Irisa
Aug 14, 2013
LoL Earl, the first time I made these my better half...shook his head...rolled his eyes...tried one...and as they say the rest is history. Now he'll we have any eggs....meaning when are you going to make these again! Oh and don't get me started on peppers " I'm the original pepper head " if you browse through my recipes you'll notice that most have peppers or some form of peppers in them~ and in my pantry I must have 20+ jars of different pepper sauce...I should take a picture of all of them LOL...are you having a great day, I hope so!
Earl Williams emw12
Aug 14, 2013
Irisa I looked at you "Not your bar eggs" recipe. I'll have to try those. I have been doing my pickled jalapeno for years now. I have a quart jar in the fridge I keep them in. When I empty a jar of pickles I will pour some of the juice off my peppers and add the fresh juice. I just keep adding jalapeno peppers (and boiled eggs) to it. I am sure some of the peppers have been in there for months when I eat them.