Serves 1
Directions
- 1Peel the boiled eggs, approximately 12 to 18 eggs per half-gallon jar.
- 2Add 1.5 cups of white vinegar to a saucepan.
- 3Add 0.5 cup of beet juice to the saucepan (or water if not using beet juice).
- 4Add 2 tablespoons of sugar to the saucepan to balance the acidity.
- 5Add 2 teaspoons of salt to the saucepan.
- 6Heat the mixture over a stove until everything is dissolved.
- 7Slice the onion and peel the garlic.
- 8Layer eggs, sliced onion, and garlic cloves into a mason jar.
- 9Add 1 teaspoon each of peppercorn, celery seed, coriander seed, dill seed, and mustard seed to the jar.
- 10Add a couple of bay leaves to the jar.
- 11Continue layering eggs and onions until the jar is full.
- 12Pour the hot pickling brine over the eggs and vegetables in the jar.
- 13Seal the jar tightly with a lid.
- 14Shake the jar to distribute the spices and brine evenly.
- 15Refrigerate for at least 24 hours before eating, preferably 5 to 7 days for the best flavor.
Ingredients
- 12 to 18 eggs boiled eggs
- 1.5 cups white vinegar
- 0.5 cup beet juice
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 head onion
- 1 head garlic
- 1 teaspoon peppercorn
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon dill seed
- 1 teaspoon mustard seed
- 2 bay leaves
Equipment
bowlsaucepanstovecutting boardknifemason jarfunnel
Tips
- For darker pickled eggs, add more beet juice or actual beets to the pickling brine.
- The longer you wait to eat the pickled eggs, the better, with an ideal sweet spot of about 5-7 days.
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