Pickled Eggs

Share

When the chickens are laying, it's time to be creative with using the gifts from your homestead!  We are now getting 12-15 eggs every day, and though we've given some away to friends, we still find ourselves overcome with eggs!  I suppose it's a good problem- we are lucky to have this food security in this time in our world right now.  Yet, coming up with a variety of recipes using eggs that will keep the family happy and use a lot of eggs can be a bit of a challenge!

Enter the wonderful pickled eggs.  I hadn't ever tried pickled eggs until D introduced me to them, and I sure am glad he did!  These pickled eggs are a quick and easy, protein-filled snack.  Our family loves them, and I hope yours will too! 

Pickled Eggs

Ingredients:

• 12-​18 hard-boiled eggs (we've found the best way to peel fresh chicken eggs is by steam cooking the eggs.  An instant pot works great for this!)
• 1 onion, sliced
• 2 T. pickling spice
• 2-3 T. crushed red pepper (optional)
• 2 T. sugar (optional)
• 2 tsp. salt

Other ingredients/materials:

• Vinegar
• 1/2 Gallon Sized Jar
• Water

Directions:
It really can't be more simple than this!  Place the pickling spice, salt, crushed red pepper, sugar, and salt in the bottom of the mason jar.  Next, layer the eggs and onions into the jar.  Fill the jar halfway up with vinegar, and fill the remaining part of the jar with water.  Put the cover on the jar and give it a good shake.  That's it!

These should be kept in the refrigerator, and it's best to let these sit for at least a week before you eat them.  Two weeks is ideal, but if you're like our family, it's nearly impossible to wait that long to try one!  

Enjoy this delicious snack!

Do you like pickled eggs?  What is your favorite pickled food?

Share