Two methods for pickling eggs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipes

1. Beet Pickled Eggs

1 can sliced beets
1 cup cider vinegar
1/4 onion, sliced
1/3 cup granulated sugar
a few peppercorns (optional)
several cloves (optional)
6 hard boiled eggs, peeled

 

Instruction:

Place peeled egg in a mason jar.

In a medium saucepan, add the vinegar, beets with juice, onion, sugar, and spices (if using). Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

Pour the mixture to a mason jar. Allow to cool, then cover and refrigerate for 24 hours before enjoying.

Storage: Keep the pickled eggs sealed and stored in the fridge for up to 3 months.

2. Garlic Jalapeño Pickled Eggs

6 Hard Boiled Eggs cooked and peeled
1 1/2 cup Vinegar
1 cup Water
1 tablespoon Sugar
1/2 tablespoon Salt
1 Fresh Jalapenos thinly sliced
3 cloves Garlic peeled and crushed
1/2 tablespoon Mustard Seed
1/2 tablespoon Coriander Seed
1/2 tablespoon Black Peppercorns

In a medium saucepan, mix together vinegar, water, sugar, black peppercorns, mustard seeds, coriander seeds and salt. Bring to a boil and remove from heat once sugar has fully dissolved.

Fill in the clean and sanitized 1 quart glass jar with egg. Tuck in sliced jalapeno, and garlic in jar. Pour the brine over the eggs and top jar with a lid.

Store jarred, jalapeno pickled eggs in the refrigerator. These are best enjoyed during the first 2 weeks but will keep safely for up to 1 month in the fridge.