How to make pickled eggs

Here is a variation of a very old recipe ~ Pickled eggs ~ a "Heritage" Recipe with a variety of uses! Pure and simple and great to have on hand for a quick snack or side dish. We start off with fresh organic chicken eggs of medium size from our local egg farmer.

Pickled Eggs Ingredients

16 Eggs
One Tablespoon Salt
Two Cups White Vinegar
One Cup Cold Water
One Tablespoon Whole spices – mixed
One Bay Leaf

Directions

Place eggs in cold, salted water and bring to boil
Shut off heat and let stand for five minutes
After draining eggs place in cold (iced) water
Let eggs cool and then peel

Pickling Mixture

Mix together vinegar, water and whole spices (tied in a cheese cloth bag)
Bring to boil and let cool - remembering to take out the bag of spices
When both eggs and vinegar are cold put into glass canning jars, with a tight lid, and store in the refrigerator
Leave 24 hours before eating

Old Fashion pickled eggs — Old Fashioned Pickled eggs

Pickled eggs have many uses

Add chopped or sliced to a green garden salad or potato salad
Make devilled eggs (this is a quick and easy favourite)
Great as a sandwich filler
We prefer them just as they are !

Options to suit your taste

Add other spices such as cloves or cinnamon
Use other vinegars such as malt, cider or balsamic
Other variations include adding beetroot, garlic or sliced onions

Get pickling - a healthy and versatile recipe!

Notes

A Heritage Recipe – pickled eggs have been around before there were refrigerators
Can be stored in the refrigerator for several months - if they are not eaten beforehand!