Old-Fashioned Pickled Egg Recipe
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Pickled eggs are hard cooked eggs that are pickled in brine and make a great high protein, low carbohydrate snack for breakfast, brunch or as an appetizer with drinks.
Recipe type: Appetizer
Cuisine: American
Serves: Makes 36 eggs.
  1. Prepare the eggs as you would for hard cooked eggs, cooking for 10 minutes. You may have to cook the eggs in three batches, if you do not have a big enough pot. Cool and peel eggs. I would recommend using an egg cooker if you have one.
  2. In a large saucepan, combine the white vinegar, sugar, water, and salt. Bring to a boil and boil about 10 minutes.
  3. Layer the eggs and sliced onion into a gallon glass or plastic container. Make sure you have a container large enough for all the eggs. The container also needs to have a screw on cover or rubber ringed lid in order to close properly.
  4. Place pickling spice in the center of a cheesecloth square and tie securely to make a bag.
  5. Add the spice bag to the jar.
  6. Add the optional chili peppers to the jar.
  7. Pour the boiling liquid over the top of the eggs into the jar. Fill to within 1-inch of the top of the jar. Do not overfill. Discard any remaining liquid.
  8. Screw lid on tightly and let stand for at least 4-5 days before eating.
  9. Pickled eggs are much better if you let them stand about 2 weeks. They will keep for about a month or even longer.
  10. I would also not recommend eating the chili peppers and onion; just discard them.
  11. Makes 36 eggs.
If you are using a glass gallon jar with a metal lid, place a piece of wax paper on the jar before you screw the lid in place. That way it prevents any potential rust from the metal lid getting into the brine.
Recipe by Vintage Cooking at https://www.vintagecooking.com/pickled-egg-recipe/