Pickled Eggs
1 dozen medium eggs, boiled and peeled.
Simmer brine for 5-10 minutes
Place eggs in sterilized jars and cover with brine.
Cover tightly and refrigerate for two weeks.
Enjoy. eggs will be good for up to 3 months, eggs must remain in the refrigerator, they are not shelf stable.
Brines:
English Style Pickled Eggs
2 1/2 cups cider vinegar
1 Tbsp chopped fresh ginger
6-10 allspice berries
1 tsp whole peppercorns
1 bay leaf
Dilled Eggs
1 1/2 cups white vinegar
1 cup water
3/4 teaspoon dill weed
1/4 teaspoon white pepper
3 teaspoons salt
1/4 teaspoon mustard seed
1/2 teaspoon onion juice or minced onion
1/2 teaspoon minced garlic or 1 peeled garlic clove
for Pickled Egg safety information please see: http://nchfp.uga.edu/how/can_06/pickled_eggs.html
[7-14-13] we opened up the dilled eggs today, and while the flavor was pretty good, we just couldn't take the texture :( oh well.
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