Years ago, Kyle wanted to stop at some disgusting looking market for something, and he came out with a pickled egg. A warm. pickled. egg. From a dirty store. As you can imagine I was less than interested in even trying it, much less entertaining the idea that it could possibly be good. But now a few years later, I decided I should try them myself! I’m going to be doing a lot of canning over the next month or two, with all the stuff coming out of our garden, so I’m definitely in the mood for lots of pickling and trying new things! Sweet Pickled Eggs
- 12 eggs
- 1 large onion, sliced into rings
- 2 cups white wine vinegar
- 2 cups water
- 1/2 cup white sugar
- 1 teaspoon salt
- 1 tablespoon pickling spice, wrapped in cheesecloth (I just put them in the jar. I don’t have cheesecloth, and am not worried about it!)
Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved. Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top. Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
UPDATE! We actually had a pickled egg competition at work. I’m still not sold on them (it’s a texture thing), but it was fun to make a big batch of pickled beets and eggs, as well as try another recipe that used a lot more garlic.