Pickled Eggs
Published: January 1, 2024
Image info
Ingredients
Main
12 count large hard boiled eggs , peeled and cooled
2 count fresh dill sprigs
1 count garlic clove
Brine
1 count large onion , thinly sliced
3 cups white vinegar
1 cup water
0.33 cup sugar
1 teaspoon coarse salt
1 count bay leaf
4 teaspoons pickling spices
Directions
- In a medium saucepan, combine the onion, white vinegar, water, sugar, salt, bay leaf, and pickling spices.
- Bring the mixture to a boil, then reduce to a simmer and let it simmer for 5 minutes. Remove from heat and allow to cool slightly.
- Place a garlic clove in an empty glass jar. Add 3 hard-boiled eggs, layering them with some of the cooked onion slices and a sprig of fresh dill. Repeat this layering process until the jar is full.
- Pour the pickling liquid over the eggs in the jar.
- Seal the jar and refrigerate for at least 3-4 days before eating. For best results, wait 1 week.
- Enjoy the pickled eggs and use the onions in salads or sandwiches.
Notes:
- Boiling your eggs is difficult, steam them instead! See the "hard cooked eggs" recipe on the website.
- With a 0.5 gallon mason jar, you can put 14 eggs in it it, no problem. Can fit more in it, you just have to reduce the amount of brine you use.
- Dill is optional if you just have pickling spices, that's fine
- For a variation, add cooked or canned sliced beets to the eggs. If using canned beets, substitute the water in the brine with beet juice.
- Adjust the sugar quantity in the brine according to your taste preference.
- The pickled eggs will keep for several weeks in the refrigerator.