I love easy pickled eggs and the recipe is so easy. People ask what is the self life? Well, if they are not being eaten faster than you can make then you are doing something wrong! This is a little secret that I want to let you in on. The brine is reusable! Not only that but you really can’t mess up the recipe. Don’t even worry about what is the right amount of individual ingredients. Just experiment until you have your own recipe.
12 or so hard boiled eggs
Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar.
Add White Vinegar, Salt, Onion, Pickle Spice and fill to top with cold water.
Store in refrigerator for seven days
a couple of cloves of garlic
sprig of dill
apple cider vinegar
beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked
Always keep the pickled eggs refrigerated until ready to eat. These will keep for several months.
Nutrition Information Yield: 12 Eggs, Serving Size: Amount Per Serving: Calories: 94 Calories (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)