
Honestly, I love anything pickled. And when I heard about pickled eggs, well I just had to give it a try. In my younger days, I would have been reluctant to try something so "different", but I must be getting braver as I age, lol. I love my deviled eggs on the holidays and this reminded me of those as I use a sweet pickle juice in my deviled eggs. I hope you enjoy this easy recipe. Feel free to change it up to your own taste, just make sure you use at least a 50/50 mixture of vinegar to water ratio.
Ingredients:
8-9 boiled eggs, peeled
1 cup water
1 cup white vinegar
1/4 cup apple cider vinegar
1/2 cup sugar
2 tsp sea salt
1/2 small red onion
1/4 small green pepper
1 tsp Ball pickling seasoning
1 tsp dried dill seasoning
Boil eggs for 15 min, cool in an ice bath, then peel. I heated up to boiling 1 cup water, 1 cup white vinegar, 1/4 cup apple cider vinegar, 1/2 cup sugar, and 2 tsp sea salt. I simmered until everything was dissolved. I cut up the red onion and green pepper. I layered in the 32 oz jar onion, pepper, eggs, onion, pepper, eggs. I also added a tsp of Ball Pickling Seasoning, and the tsp of dried dill between the layers. Pour the hot brine mix over the top and put lids on tight. I give it a light shake to make sure all is mingling together well. That's it. Now, the hard part is you put in the refrigerator and wait for it to pickle! Best eaten after waiting for 10-14 days. (I made it 7 days before I started adding them to my salads) This should stay good in the refrigerator in the brine for several months. Enjoy!
Ingredients:
8-9 boiled eggs, peeled
1 cup water
1 cup white vinegar
1/4 cup apple cider vinegar
1/2 cup sugar
2 tsp sea salt
1/2 small red onion
1/4 small green pepper
1 tsp Ball pickling seasoning
1 tsp dried dill seasoning
Boil eggs for 15 min, cool in an ice bath, then peel. I heated up to boiling 1 cup water, 1 cup white vinegar, 1/4 cup apple cider vinegar, 1/2 cup sugar, and 2 tsp sea salt. I simmered until everything was dissolved. I cut up the red onion and green pepper. I layered in the 32 oz jar onion, pepper, eggs, onion, pepper, eggs. I also added a tsp of Ball Pickling Seasoning, and the tsp of dried dill between the layers. Pour the hot brine mix over the top and put lids on tight. I give it a light shake to make sure all is mingling together well. That's it. Now, the hard part is you put in the refrigerator and wait for it to pickle! Best eaten after waiting for 10-14 days. (I made it 7 days before I started adding them to my salads) This should stay good in the refrigerator in the brine for several months. Enjoy!