Pickled Eggs


Pickled eggs are a staple of my diet.  They are easy to travel with and quite filling.  There is so many ways to make them that I never get bored with these.  Most people cringe when I mention them but you must give them a try!

You will need a mason jar or two.  I use a half gallon and it will hold around 18 eggs.  I like to do things in large batches so I will usually do 3 dozen eggs and make 2 half gallon jars of pickled eggs.  This will last me a while until my wife finds my stash. 

I have experimented with various techniques for boiling eggs and this is what I like best.  Make sure you use a big enough pot to fit all of your eggs.  Fill it about half way with water and bring it to a rolling boil.  Once boiling add the eggs and reduce to a medium heat so as to avoid boiling over.  Allow them to boil for 13 minutes.  Then remove from the heat and run very cold water into the pot for a few minutes and then add some ice to continue the rapid cooling.  Cooking times can vary a few minutes depending on elevation and size of eggs as well as personal preference.  13 minutes cooks mine perfect. 

Take another small pot and add 2.5 cups of apple cider vinegar to it plus 1.5 Tbsp of salt.  This is a good ratio for a half gallon jar.  The rest of the spices are up to you.  Here are some examples of spices that are commonly used:

Juniper Berries, All Spice, Clove, Coriander Seed, Caraway Seed, Mustard Seed, Bay Leaf, Cloves, Star Anise

I prefer to add some onions and garlic bulbs as well as various spices.  You can also add jalapeno's and various other peppers.  I always add a little bit of honey or maple syrup in mine.

Once your vinegar is hot you can take your peeled eggs and place a few in the jar and then add your vinegar and spices until you cover all of the eggs.  If you do not have enough vinegar do not worry, just top it off with some filtered water.  I will let these sit for a week before I eat them but you can start eating them as soon as you want.  They must be refrigerated so as not to spoil.



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