Canning Pickled Eggs
Preparation for canning pickled eggs is as easy as boiling water. All you need is a hard-boiled egg and some pickling solution.
While some folks liven up their pickling solution by adding onions, hot peppers and sometimes beets for added color, if you don’t have time to make pickling solution yourself, all you really need is the pickling juice from dill pickles. So, the next time you empty a jar of pickles, drop a few hard-boiled eggs into the jar, and in a few days you’ll have yourself a delicious treat.
Pickled Eggs Recipe
Ingredients You Will Need:
1 large empty glass jar with a cover
1 dozen hard-boiled eggs
4 cups vinegar
1 teaspoon salt
1 large onion, sliced into rings
⅓ cup white granulated sugar
1 tablespoon pickling spices
Sterilize the jar. While the jar is sterilizing, peel the hard-boiled eggs. Place the eggs into the jar, and set aside. Meanwhile, combine the remaining ingredients in a large kettle. Bring the mixture to a boil, and boil for about five minutes. Then pour the hot pickling solution into the jar with the eggs. When the solution has cooled, cap the jar, and refrigerate.
Variations
Pickled eggs are a traditional Irish food and are often found on grocery shelves around St. Patrick’s Day. If making pickled eggs at home for a St. Patty’s Day celebration, you may want to add a few drops of green food color to the pickling solution.
For a bolder, more robust flavor, use malt vinegar instead of white vinegar, and add chili peppers, peppercorns, cloves, cinnamon sticks and allspice. For just a little zing, add a few banana peppers to the above recipe. For a more savory taste, add a few bay leaves.
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Canning pickled eggs is as easy as boiling water. All you need is a hard-boiled egg and some pickling solution.
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