Recipe | Pickled Eggs

Servings: 1 quart jar

Ingredients:

1 cup vinegar (I used half distilled white & half Apple cider)
1 cup water
2 Tbsp salt
1/4 cup sugar
1/2 tsp mustard powder
black pepper, to taste
red pepper flakes, to taste
10-12 hardboiled eggs, peeled of shell (depending on egg size, I was able to fit 11)

Supplies:

Saucepan
Stirring tool
Measuring tools
Quart sized jar with lid

Instructions:

Heat the vinegars, water, salt, sugar in a saucepan on medium-low heat until sugar is just dissolved. Once that has happened, turn off the heat and set the liquid aside to cool. In a clean jar, add eggs until the jar is full but not packed. The idea is to allow the liquid to be able to move around the eggs fully. Add seasonings to the jar. Once your liquid has cooled down some, pour it over the eggs and herbs. Screw the lid onto your jar and shake it a few times to mix everything together. Refrigerate for two weeks for maximum flavor before enjoying. Or dont, and go ahead and eat them. ;)

Tips:

If you have access to eggs that are 2-4 weeks old, those will peel the best for you. Even eggs older than that would work as long as they haven't gone bad but we don't ever have any that sit that long.

If you have old eggs and are worried if they are still good or not, you can do a float test. The easiest way to do this is to fill a bowl or sink with cool water and add the eggs. You'll need to have enough water for the eggs to be fully submerged. If any of them float then they have gone bad. If they stay under water, they are good and ready for use!

The skies the limit to what herbs and flavors you can add to your picked eggs. I want to try using sliced onions, sliced jalapenos, dill, coriander, garlic cloves, sliced beets from the garden. Yum! Excuse me while I go make more pickled eggs.

Did you try this recipe? What did you think? I'd love to hear your thoughts. Email me at ashley@strand.farm and let me know. Thanks for stopping by :)