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NIPICKLED EGGS
24 hard-boiled eggs, peeled
3 cups white vinegar
2 cups water
2 Tbsp. salt
1/2 cup sugar
1/2 onion, sliced
3-4 bay leaves
3-4 garlic cloves
3 tablespoons pickling spice
* optional 1 or 2 Jalapeños, sliced — more for extra hot!
Place peeled, hard-boiled eggs into a quart wide mouth jar.
Make brine by mixing water and vinegar in a small saucepan, add sugar and salt. Gently heat until simmering, then remove from heat. Add spices directly to the egg jar — that way if your brine doesn’t all fit, you will still have the good stuff in your pickled eggs!
Layer the onions and peppers in then jars.
Pour the hot brine over the eggs and spices, leaving as little headspace as possible.
Seal the jar and allow the eggs to cool slightly before storing them in the refrigerator.
Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
Pickled eggs last 3-4 months in the refrigerator. Sometimes longer!
@ninnescahhomestead
