Added by Saltjunk | Mon 14 Mar 2011 @ 15:39
Pickled eggs are hard boiled eggs preserved in vinegar or a combination of vinegar and water along with pickling spices, sugar, salt, garlic cloves, onion and other seasonings. As far as spices or seasonings go, you can use whatever you wish to give your eggs the taste you require. However, you must have the basis (pickling spice) which you can purchase almost anywhere.
Another important element to pickled eggs is the vinegar utilized. Regardless of the type of vinegar use, the flavour will remain the same, with the exception of color in some cases. White wine or cider vinegar will give your eggs a more rounded flavour, while malt vinegar will be much harsher than clear vinegar. If you use malt vinegar your eggs will have a light brown color and if you use beet juice vinegar, your eggs will be reddish to bright pink. I use beet juice during the Christmas season. (Kevin J Phillips)
12 eggs (hard-boiled & peeled)
2 cups white vinegar
1 cup water
2 tsp pickling spice
1 tsp salt
1 tsp sugar
1 clove garlic (minced)(optional)
1 sm onion (chopped)(optional)
Place eggs in saucepan and cover with cold water. Bring to a boil, reduce heat and let simmer for 12 minutes. Drain immediately and let eggs cool in cold water for 5 minutes. To peel, crack shell and pull it away, starting at the large end (where the air sac is located).
In a saucepan; add vinegar, water, pickling spice, salt and sugar. Bring to a boil, reduce heat and let simmer for 10 minutes. Remove from heat and allow liquid to cool at room temperature. Strain liquid and pour over eggs covering them completely. Seal jar tightly with lid and store in a cool dark place for a minimum of two weeks before consuming. Pickled eggs will keep up to six months in the refrigerator. Garnish with pickled onions and beets. Excellent with a glass of home-brew.
Bring eggs to room temperature by removing from the refrigerator 1 hour prior to cooking or place them in warm water for 5 minutes.
Cold eggs tend to crack when placed in boiling water.
Older eggs are better for peeling For easier peeling, peel while egg is still warm and hold under running water to help loosen egg shell.
A Mason jar (1 quart) holds 12 large eggs.