South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0036
Printed 03 November 2026
Quick & Easy
Pickled Eggs (Gepekelde Eiers)
Recipe by
Christo Lochenberg
Published 14 November 2025
114
Total Views
1 (100%)
Community Likes
0
Dislikes
Download PDF
Only for registered users
Ingredients
Tip: Click any item to cross it off while you prep.
- 12 large eggs, hard-boiled and peeled
- 500ml (2 cups) white vinegar
- 250ml (1 cup) water
- 15ml (1 tbsp) sugar
- 10ml (2 tsp) pickling spice mix
- 5ml (1 tsp) salt
- 1 onion, thinly sliced into rings (optional)
- 2-3 dried chillies (optional, for heat)
About This Recipe
A popular snack or addition to a cold meat platter in South Africa. Hard-boiled eggs are marinated in a tangy, spiced vinegar solution. They keep well and develop more flavour over time.
Preparation Instructions
- Prepare Eggs: Hard-boil the eggs (about 10 minutes from boiling, then immediately plunge into ice water for easy peeling). Peel the eggs carefully once cooled.
- Make Brine: In a saucepan, combine vinegar, water, sugar, pickling spice, salt, and dried chillies (if using). Bring to a boil, stirring until sugar and salt dissolve. Reduce heat and simmer for 5-7 minutes.
- Assemble: Carefully place the peeled hard-boiled eggs into a clean, sterilised glass jar. If using, intersperse with sliced onion rings.
- Pour the hot pickling brine over the eggs, ensuring they are completely submerged.
- Seal the jar tightly. Let cool completely at room temperature, then refrigerate for at least 3-5 days before eating. The longer they pickle, the more flavourful they become.
- Serve cold as a snack, in salads, or on a platter.
Community Feedback
Did You Enjoy This Recipe?
Help other South African home cooks discover tried-and-tested favourites by leaving your rating.
Back to All Public Recipes
Download Recipe PDF
Only for registered users
© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/pickled-eggs-gepekelde-eiers · Developed by Christo Lochenberg
