Pickled Eggs

 

Pickled Eggs are always a tasty treat, especially when your Chickens are laying really good, and you have more eggs than you can give away. Since I've started keeping chickens, if I'm going to boil eggs, I always boil more than I need, because there are always a few that aren't going to peel pretty. I only had about 4 out of this batch that didn't peel pretty, so I gave those to my chickens, who thought they were getting the best treat ever!!!!  As you can imagine, you're not going to be making large batches at a time, unless you have a billion chickens. I only got 2, 2 quart jars worth (10 eggs in each jar). 

This recipe is a very basic recipe. I decided to go basic, since its the first time I had ever made pickled eggs, and according to my husband they are really good, especially if you dip them in mustard. (I think it must be a guy thing or something, I'm not sure) (the mustard part) But they did turn out pretty good for basic pickled eggs.  Now this recipe is for 1, 2 quart jar, but its easy to double as needed.

 

4 cups Vinegar

1&1/2 cup water

1 tsp salt

Boil until all the water appears to have boiled out, you will have under 4 cups of liquid...when you feel like your eyes are going to fall out of your head, and your whole house smells like you've scrubbed it with hot vinegar, you will know its ready.

 

In a jar, before you add the peeled hardboiled eggs, place 1&1/4 tsp pepper and some bay leaves.

If you want your eggs to have a touch of sweetness to them, add about a 1/4 tsp. sugar to each jar as well. 

 

After you pour the hot boiling liquid over the eggs, put your lid on and screw the ring on tightly. Once the lid seals, let the jar get to room temp, and then place in the fridge for about 2 weeks before you open them. I randomly flipped mine upside down, and right side up to make sure they pepper and bay leaves got all through.

 

Enjoy!!! And happy egg eating!!!