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This recipe was uploaded by Saltjunk
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)
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.