Pickled eggs are cheap and easy to make. Once you try this recipe, you will always want to have a jar or two of pickled eggs in your refrigerator.
What you need to make pickled eggs:
Hard boiled eggs, peeled
A clean jar
To make pickled eggs, you will need to boil and peel your eggs. How many eggs you boil depends on what size jar you have. You can usually fit 8 hard boiled eggs in a mayonnaise jar or 10 eggs in a big pickle jar. To guarantee that your hard boiled eggs are easy to peel, use eggs that are close to their “use by” date. Very fresh eggs do not yet have an air pocket inside and can be difficult to peel. Eggs that are close to their expiration date will peel easily no matter how you boil them.
Once you peel your eggs, rinse them then place them in your jar. The eggs can be hot or cold. Then fill the jar about 3/4 full with white vinegar. Then fill to the top with water. You can also add some seasonings if you like. You can add any of the following: salt, pepper, garlic, pickling spice, allspice, clove, onion, or whatever seasonings you like.
Put the cover on the jar and stick the jar in the refrigerator. In as little as one day the eggs will start to be pickled. In three days they will be pickled right down to the yolk. You can store the pickled eggs in the refrigerator at least two weeks.
If you want your eggs to get pickled super fast, you can heat the vinegar in a saucepan then add to the jar. If you do heat the vinegar, you can also add your seasonings to the saucepan and the flavor will be extra strong.
You can eat your pickled eggs as a low calorie snack. You can also use your pickled eggs to make pickled deviled eggs. Just cut the eggs in half lengthwise, scoop out the yolks, mash the yolks with a bit of mayonnaise, then fill the eggs. If you want to make pickled deviled eggs but you don’t want them to be too pickled, you can use just 1/4 jar of vinegar then fill to the top with water.
If you like egg salad sandwiches, you must try mashing some of your pickled eggs and using them for egg salad. The pickled flavor makes a very tasty egg salad. And you can also cut your pickled eggs to add to a chef salad or any tossed salad.
The nice thing about pickled eggs is that they are always ready to grab when you need them. You can start a new jar one week after the first jar so you always have pickled eggs on hand. Just mark the jars so you know which eggs to eat first.