Sweet and Spicy Pickled Eggs
This method is NOT hot canning and is NOT intended for long term storage
The eggs should be stored in the refrigerator at all times, and used
within a reasonable amount of time.
Ingredients
10 hard boiled eggs, peeled
1 cup white vinegar or apple cider vinegar
1/2 cup water
3/4 cup sugar
1 1/2 teaspoon salt
1 teaspoon pickling spices
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon corriander seeds
1/2 teaspoon whole allspice
1/2 teaspoon dill weed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon celery seed
1/4 teaspoon ground turmermic
2 dried hot chilles Optional or to taste.
place the brine ingrediants in a sauce pan, and bring to a boil
Simmer for 8 to 10 minutes
Set brine aside to cool.
Wash a 1 qt canning jar and lid in very hot water.
Place the peeled hard boiled eggs into the canning jar
You may want to mix in small pieces of carrot or califlower
When the brine has cooled to about 100 Degrees Farenheight
place the canning jar on a paper plate to catch any overflow
and pour the brine to the very brim. Put the lid on the jar
and tighten. Wipe any overflow off the canning jar.
Store the pickled eggs in the refrigerator for at least 3 days.
The pickled eggs are good right out of the jar.
You can use pickled eggs to make deviled eggs.
The pickled eggs can be used in potato salad
or in chicken salad for a sandwich.
The eggs can also be sliced and placed on a lunch meat sandwich
or hamburger.