Pickled Easter Eggs

Posted by Bill Hettig on 4th Apr 2015

Pickled Easter Eggs

This Pickled Easter Eggs recipe is pretty simple. We've got some onions to add to the eggs, a jalapeno pepper mix, and egg coloring options. It's really quite stunning to watch the coloring action from the beet. Over the four to five days in the refrigerator as the beet is slowly going to bleed up to the jar like a tequila sunrise.

Makes 2 Qts/1.9 L


  • 18 Large eggs, hard cooked, peeled
  • 2 Cups onions, chopped
  • Pickled jalapeños,+ bottled, 12 oz (.35 L) including brine
  • Raw cider vinegar, 16 oz (.47 L), or any cider vinegar
  • Sea salt, 4 tsp, coarse, or 3-1/2 tsp ground
  • Sugar, 4 TBS (optional, but is part of original recipe)
  • Directions:

    1. Make the brine by combining vinegar, salt, sugar, and brine from the jarred jalapeños. Do not cook—use as a raw brine.

    2. Add a layer of eggs, a third of the onion, and jalapeños. Repeat until jar is filled.

    3. Add the brine

    4. Float the brine overflow cup & attach the fermentation lock

    5. IMPORTANT! Place the Perfect Pickler® immediately in refrigerator. In about 5 to 6 days, you are ready to enjoy. 

    Pickled Easter Eggs from Perfect Pickler

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