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Best Pickled Eggs Recipe

pickled-eggs-6

This jar of pickled eggs looks perfect next to the “hen’s best eggs” sign that I have treasured for years.

I’ve been having a ball the last couple of days, making these pickled eggs and doing some experimenting with cooking hard boiled eggs.

If you consider my age…and how many years I’ve been cooking…and how many times a year I hard boiled a batch of eggs…on TOP of the 5 dozen I did every Easter so each of our kids would have a whole dozen eggs to dye themselves…how many eggs do you think I’ve cooked and peeled in my lifetime? Well, if you want to do the math, that’s fine with me, but it’s rather more than my pea brain can calculate! The point is…you’d think after all these years…I would know the magic process for hard boiling the perfect egg…and not only the perfect egg as far as taste and texture, but hard boiled eggs that PEEL easily!

How many of us have tried to peel these little #$%@#’s and ended up uttering (or screaming) every obscenity that rolls off of our tongues when almost every, single, freaking one of them leaves a bunch of cooked whites stuck to the stupid shells and leaves us with an ugly, misshapen blob that we end up chopping up for egg salad instead of the lovely deviled eggs we had planned? OMG…that was a loooooong sentence. I hope my high school English teacher isn’t reading this….But sometimes you just have to get things off your chest without worrying about sentence structure.

Honestly, I think I need to make the hard boiled egg experimenting a whole other blog post, so instead of veering off on that, I’m going to finish posting this pickled egg recipe and move on to the ins and outs of hard boiling eggs once this is finished. Here are the ingredients in this pickled egg brine.

Ingredients

  • 3 Cups Apple Cider Vinegar (I love the color of this over the distilled, white vinegar)
  • 3 Cups Water
  • 6 Tablespoons Salt
  • 1 Bunch of Fresh Dill (or dried, if it isn’t garden season)
  • 6 Cloves Garlic (or 6 teaspoons minced garlic)
  • 6 Teaspoons of Mustard Seed
  • 2 heaping Tablespoons Sugar (my personal taste)

Put all these ingredients into a small saucepan and bring it to a boil. Let it simmer for a few minutes and then set aside and let it steep…gets all those spices infused into the liquid.

Can you just smell all of these spices?

Can you just smell all of these spices?

As that is cooling and steeping…my, I sound like I really know what I’m talking about! Yes…well, yes…I do. OK, as that cools, clean a gallon glass jar and set aside. And cook your eggs. Here’s how I cooked mine this time:

Hard Boiled Eggs

  • 3 Dozen eggs
  • 6 Quarts Boiling Water (yes, this was new to me…)
  • 3 Splashes of White Vinegar
  • 1 Tablespoon Salt

Once water is boiling (again…yes, this is new to me!) lower eggs into the pot…I used a medium strainer and filled with raw eggs. I lowered the strainer into the boiling water gently. Don’t just throw them in there! :)

Bring water back to a boil…then start your timer for 11 minutes. Let that water boil for those 11 minutes…so watch it and regulate heat as needed.

Waiting for water to again boil.

Waiting for water to again boil.

After those 11 minutes are up…this is very important (according to my experimenting)…pour off the boiling water in the sink. I then leave the pot in the sink and run cold water into the pot and just let it keep running and spill over the sides. This is my equivalent of an ice bath. I never had a bunch of ice on hand at the ranch…that is a story for another day. Anyway, I just run the cold water over the eggs in the pot and let it run…until those eggs are very cold and are no longer cooking! Yes…those eggs will keep cooking even after you remove them from the hot water, if you don’t cool them off…and then…the cuss words start flying when you try to peel them!

Once they are nice and cold, I remove them from the pot of water and let sit on a towel…

Letting the boiled eggs sit after they have cooled in the cold, cold water.

Letting the boiled eggs sit after they have cooled in the cold, cold water.

By this time, our brine is probably cooled enough to pour into the gallon, glass jar. Pour it in there! Then no need to wait…start peeling the eggs and dropping them into the jar…and into that yummy brine.

Since your eggs have been perfectly hard boiled...they all peeled fabulously and made their new home in your jar of pickle brine :)

Since your eggs have been perfectly hard boiled…they all peeled fabulously and made their new home in the jar of pickle brine :)

After my hard boiled egg experimenting, I was totally amazed that I had things to learn! Remember how many eggs you had figured I’d boiled and peeled in my lifetime? Well, I don’t know everything (did I just say that out loud?) and have learned a few new things…look at the yokes of these eggs!!! There is no ugly green color to them! They are perfectly colored a nice buttery yellow. Which means they are NOT over cooked. I am not sure I have ever accomplished this before…in the gazillion eggs I’ve hard boiled over the years! I probably shouldn’t admit that…

Check out that perfectly colored...and thus, cooked...egg yolk! No green out layer, which indicates over-cooking.

Check out that perfectly colored…and thus, cooked…egg yolk! No green outer layer. Green indicates over-cooking.

OK…back to the pickled eggs. You can actually keep your jar of eggs out of the fridge and on the counter…or you can keep them in the fridge. After one day in the brine, they will be tasty and pickled. But, the longer they soak, the better they get! I’m glad to know there are still some things that get better with age.

Now, I am off to work up a blog post about how to cook those darn hard boiled eggs. I have 1 more experiment to execute and then I’ll be ready to post my opinion on the perfect method of cooking eggs to an impeccable hard boiled state. That peels…easily. And doesn’t make us cuss like sailors. TTFN!!!



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