Cajun Pickled Eggs

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Cajun Pickled Eggs

Cajun Pickled Eggs

Cajun Pickled Eggs


6-8 Eggs, depending on size

1/2 cup Water

1/2 cup Distilled White Vinegar

1 Tablespoon Powdered Crab Boil

1 teaspoon Crushed Red Pepper Flakes


Boil your eggs. Peel them and place them in a strainer to cool down. If you pickle them while they are still hot, they tend to stick together in the jar. Do not refrigerate them, though. You just want them to come down to a temperature that is comfortable to work with.

Once the eggs are cooled down, place them into your jar. Fill the jar, with the eggs in it, to within 1/2 inch of the rim (be sure the eggs are covered completely) with fresh water. Pour out the water into a measuring cup to see exactly what amount of water/vinegar you will need. You will want a 50/50 ratio of vinegar to water.

Keep the eggs in the jar and add the crab boil and crushed red pepper flakes.

Mix the proper amounts of vinegar and water in a non-reactive (enameled or steel) saucepan, and bring to a boil. Meanwhile, heat up the lid and ring by boiling them in water, in a separate pot, for 5 minutes.

Carefully pour the vinegar/water mixture over the eggs and hand tighten the hot lid and ring to the jar. The seasonings will mix throughout the jar as you pour the liquid. Let the eggs rest on the counter, to cool and seal. The jar will make a POP sound when it seals. Once cooled, invert the jar and swirl it a bit to make sure the spices mix around evenly.

After a week or so, the eggs are ready to eat. Pickled eggs will keep up to 3 weeks in the fridge.

9 thoughts on “Cajun Pickled Eggs”

  1. Hey there , glad to see this recipe. I have been wishing to try something with the extra eggs from my chickens . As well as other things that I may harvest from the garden . I’m gonna ask a silly question and I’m sure I know the answer but I just want to make sure . Can I take the store bought pickle jar and reuse them with the same lid and have it seal in the same method as buying the mason jars and lids? I’ve been saving them for maybe dry beans storage or to maybe use for pepper vinegar for greens. I grow a garden and have always had more than I know what to do with at times. I can remember as a kid that my family always did preserve and mason jar fruits , beans, eggs, well you name it they raised it and jar it for leaner days. Thanks

  2. I just made these yesterday and the lids never popped. I can press them up and down. Is this safe? did I do something wrong?

  3. Yes you can reuse all of it. As long as the lid gets a good seal. But you can just buy the flats for not very much. Then you know it will seal. Save the jars and the screw on lid always.

  4. Ok so when u do all of the steps above and u have the jars sealed and cooling on the counter do u leave the jars 🫙 with the eggs on the counter for a week or do u put them in the fridge for a week?


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