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Pickled Eggs
Ingredients
Garlic-Dill Pickled Eggs
18 whole eggs in shell
Brine
2 cups white vinegar
2 cups cider vinegar
4 cups water
2 teaspoons sea salt
1 tablespoon pickling spice
1/3 cup granulated sugar
Other ingredients
1 medium red onion, sliced
8 whole medium garlic cloves, each sliced in half
4–8 sprigs fresh dill
Beet Lemon Pickled Eggs
18 whole eggs in shell
Brine
4 cups white vinegar
2 cups beet juice*
2 cups water
1 teaspoon celery seed
1 teaspoon mustard seed
1/4 cup brown sugar
4 whole cloves
Other ingredients
Peeled rind from two lemons
1 medium sweet onion, sliced
Instructions
For either version, follow these instructions to hard boil the 18 eggs, increasing the size of the pot, water and vinegar to accommodate the larger quantity of eggs. The cook time remains the same. Set cooked peeled eggs aside.
For either version, bring all brine ingredients to a boil then simmer five minutes.
For either version, layer eggs and other ingredients intermingled in the jar, using six eggs per jar, 3 one-quart jars per recipe.
For either version, pour the hot brine over the eggs and other ingredients, cover and let sit on your counter until cool, then refrigerate.
Discard any leftover brine.
Let jars sit in the refrigerator for at least a week before eating.
Store in the refrigerator for up to four months.
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Notes
- Buy canned beets at the supermarket and strain the juice, or look for beet juice in the health food section at your local market. You can also order beet juice online – we used this brand.
Find it online: https://www.afamilyfeast.com/pickled-eggs/
