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: