It seems that as of late we have found ourselves with a surplus of eggs here on the farm. With the world still a little guarded due to Covid and myself being on maternity leave, I have not been making my regular trips to town to sell our farm fresh eggs. Wanting for some space back on my counter tops meant I needed to get rid of some eggs…. and that could only mean one thing.

It was time for a batch of pickled eggs!

Off I went to the cookbook and pulled out my Grandma Mary’s trusted pickling recipe. Six jars of eggs and two jars of kolbasa later, now I’ve filled the fridge with jars and rid the counter of cartons.

A tangy treat that can be adjusted to suit your taste buds, I’m sharing our family recipe below!

Grandma Mary’s Pickled Eggs Recipe


2 cups white vinegar
1/2 cup water
1 cup white sugar
1 tbsp salt
1 tbsp celery salt
1 tbsp mustard seed
6 whole cloves
1 bay leaf


Mix ingredients in large pot. Simmer for 10 minutes and let cool.
Pour over 12 hard boiled eggs and sliced onions.
Cover and refrigerate.
Let stand for at least two days before eating for best results.

Share with us your pickled creations by tagging us on Instagram or sharing on Pinterest!