This is intended to be the complete guide to Pickled Eggs, a delicious treat that many have heard of and few have tried. If you are wondering, these are nothing like the kind you see sitting out in the nasty green liquid behind the bar. These are far superior.
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
Like any good recipe, the first step is to gather all the necessities together. Even though the recipe is simple, it helps to lay everything out ahead of time.
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.