Pickled Eggs Recipe

Time1h

Serves12

(2)

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Ingredients

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1
Boil the Eggs
Start by placing the eggs in a large pot and cover them with water. Make sure there is about an inch of water above the eggs.
2
Simmer the Eggs
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for 10 minutes.
3
Cool the Eggs
After 10 minutes, remove the pot from the heat and transfer the eggs to a bowl of ice water to cool for at least 5 minutes.
4
Peel the Eggs
Once cooled, gently tap the eggs on a hard surface to crack the shells and then peel them under running cold water to remove the shells completely.

5
Combine Ingredients
In a medium saucepan, combine the white vinegar, water, salt, sugar, and pickling spice. Bring the mixture to a boil over medium heat.
6
Simmer the Brine
Once boiling, reduce the heat and let the brine simmer for 5 minutes to allow the flavors to meld.
7
Cool the Brine
Remove the saucepan from heat and allow the brine to cool for about 10 minutes.

8
Layer the Ingredients
In a clean glass jar, add the peeled eggs, sliced garlic, and sliced red onion. If using beet juice, pour it over the eggs for color.
9
Add the Brine
Pour the cooled pickling brine over the eggs, ensuring they are completely submerged. If necessary, add more vinegar or water to cover the eggs.
10
Refrigerate
Seal the jar tightly and refrigerate for at least 24 hours before consuming to allow the flavors to develop.