Pickled eggs are simply hard boiled eggs that have been cured in a seasoned vinegar or brine, much like your favorite pickles! The most difficult part of the entire recipe… waiting a week to eat them!
In trying to come up with recipes to use up the dozens of eggs our chickens have been producing we decided to try our hand at making pickled eggs! Who knew they are so simple to make?!
8-12 hard boiled eggs
1 c. Water
1/2 c. sugar
1 c. white vinegar
1 tsp pickling spice
In a medium saucepan combine water, sugar, vinegar and spices over med high heat. Bring to a boil and continue to boil for 5 minutes.
Place (the peeled, Hard cooked) eggs in a large canning jar, pour hot pickling liquid over the eggs.
Cover and refrigerate. Here we’re using our foodsaver and jar top to “seal” the eggs. This isn’t a substitute for canning, but it does help remove all of the air from the jar and makes the eggs “cure” considerably quicker. The eggs will be ready in 5-7 days using this method or 7-10 days just covering them.
Please remember, these MUST be refrigerated. Do NOT leave them on the counter like you see in Bars, *shudder*.