I am so glad you found this pickled egg recipe easy and delicious. The addition of black pepper and bay leaf sounds like a great idea.

Another fantastic way to perserve eggs before they “expire” New pickling mode unlocked! I used whole black pepper and a bay leaf to keep it close to my preferred taste. Easy and delish. TY

So glad you enjoyed this classic pickled eggs recipe.

Love these and so easy to make

OMG I am soooo happy you enjoy making pickled eggs. The childhood food memories are great, and I love the way you are experimenting….so fun. ENJOY!

FInally, a recipe without sugar that brings me back to my childhood and how mom would pickle eggs. I’m having a blast experimenting with additions such as onion, chili peppers, jalapenos, chunks of turmeric for colour (aslo add black pepper for the health benefits of the turmeric), always mustard seeds. I’ve tried both adding the onions and peppers in the brine while cooking and not, really prefer adding them to the brine while cooking to soften the bite.

These are my easy grab and go breakfast now, thank you for sharing this recipe!

In reply to Scotty B..

Literally has a button at the top that says “click here to move to recipe” and it scrolls and brings you right there

I like to leave the spices in the jar. I find it keeps the brine nice and flavourful. If you prefer, you can remove them.

That is a great idea, thanks so much for sharing. Enjoy!!

Yes the amount of liquid can be adjusted to suit your needs…less or more depending on the amount of eggs and the size of the jar. As for the blogging, I am not sure what you mean? You can always just go to the recipe card.