Pickled Eggs

John Currence

1 dozen


  • 12 large eggs
  • 3/4 c apple cider vinegar
  • 2 1/2 c red wine vinegar
  • 3/4 c white wine
  • 2 medium shallots, sliced
  • 4 cloves garlic, thinly sliced
  • 2 tsp black peppercorns
  • 1 tsp whole allspice berries
  • 1 tbsp red pepper flakes
  • 2 tsp smoked paprika
  • 3 dried bay leaves
  • 2 whole cloves
  • 1/2 c finely chopped green onions


To make the pickled eggs: Place the eggs in a large saucepan, cover with water and add 1/4 cup of the cider vinegar. Bring to a boil over high heat. From the moment they begin to boil, let them cook for 8 minutes. Meanwhile, prepare a bowl of ice water. Immediately remove the eggs from the boiling water and plunge them into the ice water to cool rapidly. Peel the eggs.

Combine the remaining 1/2 cup apple cider vinegar, the red wine vinegar, white wine, shallots, garlic, peppercorns, allspice, red pepper flakes, smoked paprika, bay leaves and cloves in a nonreactive saucepan and bring to a boil. Decrease the heat to medium-low and simmer for 5 minutes. Place the cooled eggs in a nonreactive container, pour the hot liquid over them and let cool. Stir in the green onions. Pack the eggs into 3 quart-size glass jars, cover with the pickling liquid, submerging them completely and filling the jars to just below the necks of the jars, screw on the lids and refrigerate. The eggs will keep, refrigerated, for 4 to 5 months.