Like pickles? Then maybe this easy recipe from Auntie Marlene will tickle your taste buds. Pickled eggs make a healthy snack, whenever hunger fangs sink their teeth into you and dinnertime isn’t anywhere in sight. Keep some handy.
How to make them
Find a glass jar big enough to hold a dozen eggs. Make sure it has a lid that fits. Hard boil the eggs, cool and shell them, then layer them whole in the jar with sliced onions.
In a small saucepan, dissolve 2 tablespoons of sugar and 1 tsp pickling spices with 1 cup vinegar and 1 cup water. Bring to a boil and cook for 5 minutes. Pour this hot brine through a strainer and add the liquid to your jar with the eggs. Make sure you cover the eggs completely. You may need to make more brine, depending on the shape of your jar. You can also top up with juice from a store-bought jar of pickles.
Keep your jar of eggs in the fridge for 2 or 3 days to let the flavors mingle. Then slice and serve. To be safe, eat the eggs within 7 days.
You can keep store-bought pickled eggs on a shelf for several months. But don’t try to can pickled eggs at home.
Vinny says… Presentation counts! Red or pink eggs are really cool at Christmas time or on Valentines Day. To get this effect, simply add juice from a jar of pickled beets to your brine. For people who want to get fancier, C&G design posts another recipe for red eggs (although I ‘d probably cut back on the sugar… ). Much thanks to C&G Design for the beautiful photo!