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amazing zesty pickled eggs

Recipe by
Chrissy Hackley
Vestal, NY

I have played around with various methods of pickling eggs for years before I felt I have perfected it! We love these eggs and my friends get excited for some when I tell them I am making a batch! They have a nice zest to the sweet amd sour brine! Truely delicious!

yield 4 dozen
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For amazing zesty pickled eggs

  • 4
    dozen hard boiled eggs
  • 3 jar
    pickled beets slices
  • 3 c
    white vinegar
  • 2 c
  • 2 Tbsp
    hot sauce of choice, i use old bay hot sauce
  • 1 Tbsp
    lemon pepper seasoning
  • 2 Tbsp
    sea salt
  • 1 Tbsp
    seasoning salt
  • 2 Tbsp
    minced dried onion
  • 2 Tbsp
    minced dried garlic
  • 2 tsp
    caraway seeds

How To Make amazing zesty pickled eggs

  • 1
    Place cooked eggs in a gallon size glass jar.
  • 2
    BRINE: Pour juice from pickled beets in a large pot, set aside the beets.
  • 3
    Add rest of ingredients to the beet juice in pot. Heat over medium heat, stirring occasionally, until salts and sugar have disolved and it is very warm but not boiling. Remove from heat.
  • 4
    Place the beet slices ontop of eggs.
  • 5
    Pour brine carefully into the glass jar ontop of beets and eggs. Give the jar a little shake to remove any air pockets. Place lid on tightly. Note: you may or may not have extra brine. I set it in the fridge to add to the gallon jar as we eat the beets and eggs.
  • 6
    Set the gallon jar on the counter and leave it for at least 2 days. The longer it sits, the deeper the color in the eggs.
  • 7
    I leave the jar on the counter, no need for refrigeration. But you can if you want to. We eat these up so fast I am unsure how long they are good for. We finish a jar in about a week.

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