• 7 to 10 hard-boiled Large Eggs, peeled
  • 1/2 cup Red Vinegar
  • 1/2 cup Water
  • 2 tbsp Badia Organic Powdered Beets mixed well with 1 cup of Water
  • 2 tbsp Sugar
  • 2 tbsp Badia Kosher Salt
  • 6 Badia Allspice or Badia Cloves, use your favorite one
  • 1 Badia Cinnamon Stick


  1. Place peeled, hard-boiled eggs into a wide mouth jar.
  2. Combine liquids (water and vinegar) into a small saucepan, and add sugar and salt.
  3. Gently heat until dissolved, then remove from heat.
  4. Pour the hot brine over the eggs and spiced, leaving a little headspace as possible.
  5. Seal jar with lid and allow them to cool slightly before storing them in the refrigerator.
  6. Allow the eggs to pickle for at least 24 hours before eating, preferably around 1 – 2 weeks for flavor.

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