Pickled Eggs


12 hard boiled eggs, peeled

1 T kosher salt

1 1/2 C cider vinegar

1/2 C water

1 1/2 tsp. sugar

1 tsp. white peppercorns, crushed

1/2 tsp. crushed allspice

1/2 tsp. ground turmeric

1/4 tsp. celery seeds

2 shallots, thinly sliced


Take a fork and gently pierce each egg through the white to the yolk about 6 times, but leaving the whole egg intact. Pack the eggs into a clean 1 quart jar.

Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Let liquid cool for about 10-15 minutes.

Pour liquid over eggs in jar, tightly cap jar and refrigerate. It will take about a week for the eggs to absorb the flavorings and they will keep, refrigerated, for several weeks.

 Makes 1 Dozen Pickeled Eggs