Pickled Eggs

May 5, 2020
Pickled eggs

I had forgotten all about this recipe until I visited cousin Margot Valdes de Vega.  On her kitchen table was a jar and my eyes decided to play tricks on me.  For the life of me, I couldn’t identify what was in the jar and had to ask her what it was. “Pickled eggs,” she replied. Then it dawned on me that I had this yummy recipe for Pickled Eggs and here it is. I prefer to use quail eggs since each egg is one bite.

Pickled Eggs

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By Marianne de Leon Serves: 8 - 12
Prep Time: 30 minutes Cooking Time: 1 hour 30 minutes Total Time: 2 hours

Pickled eggs is a good snack made of hard-boiled eggs or quail eggs preserved in a brine with spices.


  • 1 dozen chicken eggs or 4 dozen quail eggs
  • 1 red bell pepper - sliced into ½-inch squares
  • 1 green bell pepper - sliced into ½- inch diamonds
  • 1 tablespoon sliced garlic
  • 20 pieces birds eye chili or it’s equivalent with other available chili
  • 2 cups red vinegar
  • 1 tablespoon sea salt coarse
  • 1 ½ cups (300 grams) white sugar
  • 1 tablespoon mixed pickling spices



Making sure that the egg yolk is in the center is no easy task. To begin with, get a big pot where you can put lots of water and when you put in the eggs, there is a lot of room for the eggs to ‘swim’ around while you are slowing stirring the pot.


Start with tap water in the pot, lower the eggs down, and begin to slowly stir, while you place the pot over the medium fire.


Keep slowly stirring for about 20 to 30 minutes until you feel that the egg whites of the eggs have formed a solid mass around the yolk.


You want the egg yolks to be centered when it’s time to peel them when they have turned into hard boiled eggs.


Don’t allow the water to boil hard, just a gentle simmer; cook the eggs till they have reached the hard boiled stage; around another 10 to 15 minutes. It will take a shorter time if you are using quail eggs.


Bring the pot to the sink and start running cold water over the eggs or better yet, have a bowlful of iced water to dunk them in and leave them there for about 10 minutes.


Crack the hard boiled eggs by gently rolling them over a hard surface, and then peel them.


Place in a colander to drip dry them.


Pack carefully with red and green bell peppers into sterilized jars.

Make the pickling solution:


In a stainless steel saucepan or enameled pot, mix vinegar, salt, sugar, chili, and garlic.


Bring to a boil then add the mixed pickling spices. Simmer for 10 minutes.


Pour hot solution into jar over eggs.


Run a stainless steel knife along sides of jar to expel air bubbles.


Half seal bottle and sterilize for 30 minutes.


Seal completely.


Store for 7 days, then refrigerate.


Pickling spices is a mix of whole mustard seeds, allspice, coriander, red pepper flakes, ground ginger, crumbled bay leaves, and crushed cinnamon sticks. You can buy them prepared or make your own blend.

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