Randy'S Pickled Eggs
Ingredients
- 1 gallon glass jar, sterilized (with lid)
- 24 eggs, boiled & peeled ⓘ
- 4 cups white vinegar ⓘ
- 2 tablespoons pickling spices
- 1/2 tablespoon mustard seeds ⓘ
- 6 whole cloves ⓘ
- 2 bay leaves ⓘ
- 1/2 teaspoon ground allspice ⓘ
- 1/2 cup sugar
- 1 1/2 teaspoons salt (canning or pickling salt) ⓘ
- 6 garlic cloves, minced ⓘ
- 1 medium Spanish onion, sliced ⓘ
- 3 sliced hot peppers (I used Pepperocini from a jar)
- 1 tablespoon ground horseradish ⓘ
Instructions
- Cover the eggs with cold water -- about an inch above.
- Bring to a boil & boil for 3 minutes -- remove from heat, cover & let sit for 10 minutes.
- Drain the eggs & immediately place into ice cold water. Cool at least a couple hours -- overnight is best.
- Peel the eggs & set aside -- cover, if need be.
- Place the garlic on the bottom of the jar, along with some of the sliced onion.
- Add the peeled eggs, alternating with the sliced onion & peppers, ending up with some onion & peppers on top.
- Add the horseradish.
- Combine 4 cups vinegar & the spices.
- Bring to a boil -- cook for 10 minutes, stirring occasionally.
- Immediately pour over eggs.
- Add more vinegar or hot water to completely cover about an inch, if needed.
- When jar is cool enough to handle, refridgerate.
- TRY to leave them alone for AT LEAST 7-10 days.
- These should keep for about several weeks.
Nutrition & Diet Analysis (per serving)
513
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).