This recipe will make enough brine for 6 eggs. Simply double the amount of all the ingredients for a dozen eggs, quadruple for 2 dozen, etc.
As a general rule, 10 eggs fit into a quart mason jar*. Usually, it is desirable to get your jar as close to full as possible, so it may be necessary to vary batch size or jar size to keep the jars full.
*Even though mason jars happen to be the most common container for making pickled eggs, any properly sized empty container will work fine since the jars are not actually sealed. Old pickle jars work very well, as do most other glass containers.
Step 1: Gather Ingredients
Here is what you will need (again for a batch of 6 eggs):
- Large Pot
- Measuring Utensils
- Cutting Board
- 2 Cups Vinegar (White Distilled)
- 2 TBSP Sugar
- 1 TBSP Pickling Spice
- 1 TBSP Canning or Pickling Salt
- 8 tsp Dry Minced Garlic*
- 1/2 Large Onion (Optional-But Great)
*You may substitute wet minced garlic for the dry by adding 1/2 as much wet minced garlic as the recipe calls for. Wet minced garlic is very potent stuff. Do not add too much, or the eggs will be inedible.
Step 2: Hard Boil the Eggs
Begin hard boiling the desired quantity of eggs in the usual manner.
For complete instructions on the art of hard boiling eggs see:
Step 3: Slice Onions
Note: The best way to cut the onion in order to facilitate later eating is in the "onion peel" shape of the white onion to the left. If you cut the onion into smaller pieces, like the red onion to the right, they are hard to stab with a fork in order to remove them from the jar. Additionally, the best onions to use are the white or sweet yellow types. The red onions do not seem to have as much flavor after pickling as the others do.
Step 4: Drain and Cool Eggs
CAUTION: Hard boiled eggs are very hot right after they come out of boiling water! Use a spoon or other utensil to facilitate the movement of eggs from the pot to the bowl.
Step 5: Prepare Brine
To create the brine, mix the vinegar, salt, sugar, pickling spice, and garlic together in a pot. Heat the brine over high heat until it boils, then cover and simmer for 10 minutes. Stir the brine occasionally to make sure that the salt and sugar dissolve completely.
A word of warning, when vinegar and garlic start to boil the smell gets verystrong. It is advisable to turn on any type of ventilation available at this point. And, even though you may have a well ventilated room, you could easily wind up with a kitchen that smells like pickling brine for days. It is just a very, very strong smell.
Step 6: Shell Eggs
As long as the eggs are cool, the shell should come off. However, there does not seem to be a really good way to get the shells off the eggs without tearing the egg white up. Just be gentle. All you need to worry about is just making sure to get all the shell off.
Set the peeled eggs aside in a bowl.
Step 7: After Simmering Brine...
In the summer the brine takes a little time to cool in the refrigerator or freezer. However, during the winter, cooling doesn't take long at all.
Once the brine is cool it works best to pour it into a pitcher. It is pretty hard to pour the brine directly from a pot into a mason jar. The pitcher works much better.
Step 8: Fill Jars With Eggs and Onion
Step 9: Add Brine and Cover Jars
Fill the jar to at least cover the eggs and onion. Better too much than not enough.
After the jar is full, add a lid (if you have one), or else cover with aluminum foil.
Place the jarsin the refrigerator.
Done... in about 1 week. 2 weeks is actually better, and they age very well. The eggs will keep in the refrigerator for months (maybe longer).
*As a side note, the brine can be re-used once or twice. Try to pickle other things, like green beans or cauliflower, for more fine pickled eating!