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Pickled Eggs


photo: Lisa Muhammad











Preparation for canning pickled eggs is as easy as boiling water. All you need is are hard-boiled eggs and some pickling solution.
While some folks liven up their pickling solution by adding onions, hot peppers and sometimes beets for added color, if you don't have time to make pickling solution yourself, all you really need is
the pickling juice from dill pickles. So, the next time you empty a jar of pickles, drop a few hard-boiled eggs into the jar, and in a few days you'll have yourself a delicious treat.
You can eat these right out of the jar or use them for salads or sandwiches.

Ingredients You Will Need:
   
1 large empty glass jar with a cover ( 1 quart canning jar, or pickle jar)

1 dozen hard-boiled eggs
4 cups vinegar
1 teaspoon salt

2-3 dried chili peppers (optional)
1 large onion, sliced into rings (optional)
1 tablespoon pickling spices (or make your own using pepper, mustard seeds and dill seeds).



What you need to do:
Sterilize the jar (boil some water in a large pot and submerge the jar). 

While the jar is sterilizing, peel the hard-boiled eggs. Remove the jar from the water bath. Place the eggs into the jar, and set aside. 
photo: Lisa Muhammad
Meanwhile, combine the remaining ingredients in a large kettle. 

Bring the mixture to a boil, and boil for about five minutes. 

Pour the hot pickling solution into the jar with the eggs. 

When the solution has cooled, cap the jar, and refrigerate. 

These will last 3-4 months.







For a bolder, more robust flavor, use malt vinegar instead of white vinegar, and add chili peppers, peppercorns, cloves, cinnamon sticks and allspice. For just a little zing, add a few banana peppers to the above recipe. For a more savory taste, add a few bay leaves.

Experiment with different seasonings. Start with a small amount of eggs, just in case the flavor doesn't turn out well.