Pickled Eggs

This recipe was originally published in the 2023 Local Food Guide.

Quick-Pickled Egg Recipe


  • 12 local eggs
  • 1 cup water
  • 1.5 cups apple cider vinegar (use local if you can, you could also use local maple vinegar and at the brewery, we’ve used our own barrel- aged vinegar)
  • 3 tablespoons local maple sugar 
  • 2 tablespoons salt 
  • 1 tablespoon peppercorns
  • Any additional things you love to have in your usual quick pickles. We usually use garlic slices, peppers in the summer and red onion when peppers are gone. Be creative!


1. Let eggs sit out for 20 minutes so they cook more evenly. 

2. Bring a large pot of water to a boil and slowly lower eggs into the pot using a large metal spoon or small strainer. 

3. Cook eggs for 7 – 10 minutes. This will vary depending how large the eggs are and how you like your yolks. For ours, we like a gooey yolk center, so at 7 minutes we test one to ensure the whites are fully cooked and it holds its shape, and if so, we go straight to a cold water bath to stop the cooking process. We like to crack the shells a little and let them cool completely in the fridge until peeling. If it’s difficult to peel the eggs, try peeling them in a bowl of water. 

4. Divide the cleaned peeled eggs into mason jars. A few small ones or one or two larger ones should work. The eggs can go right to the top as long as there’s a little room for the liquid to cover them completely. 

5. Disperse the pepper corns and whatever other goodies in the jars evenly. 

6. Boil your vinegar, water, maple sugar and salt. Once it’s boiling, pour over the jarred eggs. Let them cool on the counter for 10 minutes or so. Then, when they are not too hot to handle, lid them (we use plastic reusable lids) and place them in a cold water bath for 10 minutes before refrigerating. 

It’s best if they can sit for two days or so before serving. These are good for two weeks if kept refrigerated.  

The eggs make a great snack but are also good on sandwiches, on salads or in a bowl of ramen!

This recipe was provided by Alex Palzewicz of Northwoods Test Kitchen in Marquette.