Pickled Eggs

Hard boiled eggs Pickling Herbs and spices of choice Vinegar

Beet Root Juice *optional 1 tsp. sugar *optional

Pickled Eggs are so easy to make it hardly needs a recipe. You want to of course start by boiling your eggs, depending on the size of your jar, you may need up to a dozen. After boiling, peel your eggs, and add them to the jar.

You can either make a brine mixture first, or add the solution right to the jar raw. I prefer to bring it all to a light simmer, to get those essential oils of the herbs and spices going, and also because your brine should be a vinegar solution rather than straight vinegar. It needs to be diluted at a 2:1 ratio. 2 parts vinegar of choice, and 1 part water. You can also add a tsp. of sugar if you like a sweet pickle over a tart one.

Once you have your solution ready, pour it over your eggs, you can do one big gallon or half gallon jar, or several quart jars. Seal your jar and put them into the refrigerator where they’ll continue to pickle, if you add the beat juice, you can cut one open after a week or two and see how far the brine has gone towards the yolk of the egg.

They are ready to eat at your liking. Enjoy!