World's Greatest Pickled Egg Recipe
This delicious recipe is a great way to use up excess eggs. These pickled eggs are easy to make and always get eaten quickly
- 12-24 Large eggs
- 1 1/12 cups Distilled white vinegar
- 1 1/12 cups Water
- 1 tbsp Pickling spice
- 4 cloves Garlic - slightly crushed
- 1 Bay leaf
- 1 tsp Salt
- 1 small Red onion - sliced into ring
Place eggs in a large pot and cover with water. Bring eggs to a boil, cover, and let stand for 12 minutes. Empty hot water and replace with cold water, letting the eggs sit until they're cool enough to handle. Peel the eggs and set aside.
In a medium sauce pan, over medium heat, combine vinegar, water, pickling spice, garlic cloves, bay leaf and salt. Bring to a boil, and let it continue to boil for two minutes. Remove from heat.
Into hot, sterile canning jars, place a few rings of onion. Follow this by as many hard boiled eggs as will fit comfortably into your jar. Repeat this until jars, or eggs, are gone.
Ladle the hot brine carefully over the eggs and into the jar. Try to include at least one clove of garlic from the brine in each jar, and be sure to leave 1/4 inch head space. Clean any drips from the rim of the jar, and screw lids on tightly.
Put jars into the refrigerator to set up. Wait 8-10 days minimum to allow eggs to brine. Refrigerated, these will last for 1-2 months (possibly longer - we usually eat them well before then!)