e to Easy Pickled Eggs Recipe Without Pickling Spice are sourly delicious! They’re great for picnics, lunches or anytime you need to use up hard boiled eggs. This recipe is low-carb and gluten-free.
First, I must tell you that I like my pickled eggs sour. If you can’t tell they were soaked in vinegar for days, what’s the point in eating them? Perhaps it’s an acquired taste.
They’re a great snack that I consider healthy. Pickled eggs are way more flavorful than just a plain egg. They’re easier to make than Deviled Eggs too but, we all know how delicious a deviled egg is to eat so, I’m not knocking deviled eggs. But, sometimes, you don’t have the time to make them.
I’ve been making pickled eggs for decades and I’ve never made mine with pickling spice. That’s the only change. They’re so good and so easy-to-make.
My recipe is an old fashioned pickled egg recipe that comes from PA Dutch country. I live one hour from the Amish and my husband has German roots.
They still taste great. Follow my easy steps to make perfect pickled eggs without pickling spice.
This simple recipe is made with only three basic ingredients- eggs, apple cider vinegar and canned beets with juice.
If you like your eggs with some sweetness, add 1/2 cup of sugar to the liquid. Stir the liquid until the sugar dissolves. I don’t put sugar in mine but, I made it optional in the recipe card below.
Nonetheless, this is an easy recipe and a delicious snack!
Disclosure: This post contains Amazon affiliate links. If you make a purchase, I’ll receive a small commission but, the price you pay is the same.
What I do use is apple cider vinegar (not white vinegar) which, I keep on hand to make my turkey brine for Thanksgiving.
What is Pickling Spice?
Pickling spice contains cinnamon, mustard seeds, allspice berries, coriander seeds, bay leaves, ginger, clove, red and black pepper, and sometimes cardamom. Pickling spice is often used with cucumbers and brisket.
If you don’t like pickling spice you can either make your own blend that doesn’t contain the ingredients you don’t like or simply omit it.
Cloves taste good in pickled eggs, so consider using whole cloves.
Easy Pickled Eggs Recipe Without Pickling Spice
Hard-boiled Eggs
This recipe calls for twelve large eggs but, you can use medium eggs or even small eggs as well.
After you’ve peeled the hard boiled eggs, let them come to room temperature before putting them in the beet juice with beets.
How to Hard Boil Eggs
If you’re wondering what is the best way to make hard boiled eggs easy to peel, I’ll tell you how I boil eggs. It’s not fool proof but, it works most of the time. It’s hard to get a perfect hard-boiled egg.
Place eggs into a large pot and then add the water (covering them.) I do this because the eggs don’t crack when you drop them into the boiling water.
Next, on high heat, bring the pot to a boil, uncovered and let them (twelve eggs) boil for about fifteen minutes.
Then, take out the hot water and put cold water in it. Crack each egg and put it in the pot with the cold water and then immediately start peeling them. This allows some of the water to get into the egg and help them become easier to peel.
I find that if you let them sit a while after cooking them, they’re harder to peel.
However, sometimes they are still hard to peel and I honestly don’t know why.
Apple Cider Vinegar
Use apple cider vinegar, filtered or unfiltered will work. You’ll need two cups for this recipe.
Plus, research shows that apple cider vinegar may have beneficial health properties including antimicrobial and antioxidant effects.
Canned Beets
I buy good-quality canned beets from the grocery store. One 14.5 oz can with juice per twelve eggs works out well because you will still add the vinegar to it. If you have homemade canned beets, that’s even better!
So, don’t discard the juice after you open the can. The juice is what’s going to turn your hard boiled eggs purple.
As I’ve mentioned above, if you don’t like pickling spice but, want to add some flavor, you can add a tablespoon of whole cloves, if you like that flavor. Or, you can use Greenwood Sliced Pickled Beets but, they’re a bit sweet.
You could also add whole black peppercorns.
If you want to add sweetness to your eggs, add 1/2 cup of white sugar at this point and stir it.
After you’ve emptied the canned beets with juice and apple cider vinegar into a container that has a cover, place eggs in the beet juice and apple cider vinegar, cover and store them in your refrigerator for 5- 7 days for best results but, day four is when they’ll be purple enough and have a good sour taste.
Originally, pickled eggs were not refrigerated as they were invented before refrigeration however, I DON’T suggest doing this as if it isn’t done properly, it can cause foodborne illness and why take any chances on food safety?
Store them in your refrigerator!
I don’t suggest covering your container with plastic wrap because if the container spills, it will make a mess in your refrigerator and/or kitchen.
Also, put a plate under whatever you use to store them because that beet juice escapes some how and it never fails to make a purple mess!
This is what they’ll look like after four days in the pickling liquid.
They’re the same as old fashioned pickled eggs except they’re made without pickling spice.
If you’re thinking to yourself, I’m going to need dozens of eggs because twelve will not cut it. Just double or triple all of the ingredients in this recipe. It’s a great way to make a side dish for picnics because you can make them days ahead of time and bring to potlucks any time of the year.
They’re a great addition a charcuterie board, relish tray, or your family’s lunches. They’re low-carb, gluten-free and a high protein, deliciously sour, perfect snack!
You may also like:
Southern Deviled Eggs with Relish
Bacon Blue Cheese Deviled Eggs
How to Make Easter Deviled Eggs Peeps
I took this recipe to Weekend Potluck.
Easy Pickled Eggs Recipe Without Pickling Spice
Ingredients
- 12 large eggs
- 15 oz canned beets with juice
- 16 oz apple cider vinegar
- 1/2 cup sugar optional
Instructions
- First, add eggs to a large sauce pan. Then, add enough water to cover the eggs. Put stove on high heat and cook for 20 minutes.
- Meanwhile, in a two quart container that has a lid, add apple cider vinegar (16 oz.) and can of beets with juice. If you want to add the sugar, do it now and stir.
- Then, when the eggs are cooked, peel them and put them in the apple cider vinegar and beets with juice and stir until the eggs are mostly covered with liquid. Cover and store in your refrigerator for four to five days.
