How to make Pickled Eggs | Rosie Makes Jam Recipes

Pickled Eggs

If your son is anything like mine, you will have to hide these until they have matured!


Large free range
12 each

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  1. Prep your jars - either remove sealing rubber ring - if using clip top jars - and place seals in boiling water. Place jar into warm oven to dry and sterilise
  2. Hard boil the eggs for around ten minutes, turning them gently in the first few minutes to centralise the yolks.
  3. Plunge into very cold water which helps to prevent a dark ring forming around the yolks
  4. When cool, shell them and pack loosely into a large jar
  5. Cover with the spiced vinegar, adding 2 blades of mace and some more dried chillies and black peppercorns, if liked
  6. Seal the jar tightly and keep for three weeks before using
  7. Spiced vinegar
  8. Tie 6g ( approx 1 g each) cinnamon bark, whole cloves, blade mace, allspice and a few black peppercorns into a muslin bag and steep in 1 litre/2 pints of vinegar for a few weeks to flavour. A few dried chillies can be added for a hotter taste
  9. If needed in a hurry, heat a bowl over boiling water until warm, then remove and leave to cool before using
  10. It is also possible to buy ready spiced pickling vinegar but you will have no control over the flavour!

How long will it take to make?

Preparation time:
10 mins
Cooking time:
15 mins
Total time:
25 mins
Soaking overnight
not included in total time

How much?

Makes approx. 1 large jar ( 2 litre/half gallon)

Look after it

Keep in a cool dark place away from sons!

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

Think chip shop - pickled eggs - what else but half gallon 2200ml pickle jar 

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Eggs - are incredible

Eggs - are incredible