Pickled Eggs with Garlic

    7 days 25 minutes

    These tasty pickled eggs are great to keep around as a snack. For red eggs, use beetroot juice instead of water.

    7 people made this

    Serves: 12 

    • 12 eggs
    • 1 onion, sliced into rings
    • 235ml distilled white vinegar
    • 235ml water
    • 50g sugar
    • 10 cloves garlic, peeled

    Preparation:20min  ›  Cook:5min  ›  Extra time:7days  ›  Ready in:7days25min 

    1. Place eggs in a medium saucepan and cover with cold water. Bring water to the boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
    2. Place the eggs and sliced onion in a large wide-necked jar.
    3. In a medium saucepan, bring vinegar, water, sugar and garlic to the boil. Remove from heat and allow to cool for approximately 15 minutes.
    4. Pour the vinegar mixture over the eggs and cover. Refrigerate for 1 week before serving.

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    Reviews in English (44)


    Verry tasty eggs I did three things different though. 1. I used minced garlic 2. I used red wine vinager 3. I added a teaspoon of dill weed My 12 yr old who swore she would never eat a pickeled egg ended up eating them all on me. So now I need to make more.  -  29 Jul 2005  (Review from Allrecipes USA and Canada)


    Made these for my bar. Have used different recipes for making pickled eggs, but chose this one because of the addition of red onions. After about 2 days the onions turned white. I made a few changes, used almost a pure vinegar mixture, added fresh jalapenos, and added pepper corns.  -  08 May 2007  (Review from Allrecipes USA and Canada)


    My husband loves pickled eggs and wanted to make his own at home. We waited the full week before trying these. They were very tasty. We did add a pinch of dill and some pickling spice. Also used red onion and smashed garlic cloves. Will make again.  -  08 Nov 2006  (Review from Allrecipes USA and Canada)