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Grandpa Pencil's Recipe

Pickled Eggs


Pickled Eggs


  • 2 cups White Vinegar
  • 1 cup Water
  • 1 teaspoon Salt
  • 1 teaspoon mixed Pickling Spice
  • 1/2 teaspoon Celery Seed
  • 3 tablespoons Sugar
  • 12 hard boiled Eggs
  • 2 cloves crushed Garlic


 You will need
A saucepan, a strainer, a garlic crush and a wide-mouthed jar


  • Put the vinegar, water, salt, sugar, pickling spice and celery seed into a large saucepan.
  • Bring to the boil then simmer for about 5 minutes.
  • Peel the eggs and place into a wide-mouthed jar.
  • Strain the cooled pickling mixture over the eggs and cover tightly.
  • Leave in the fridge for three days before serving.
  • The eggs will keep in the fridge for a month or so.




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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment