Pickled Eggs

I just made a batch of wonderful Pickled Eggs.

1) Boil some eggs ( I did 3 dozen). Make sure they aren't fresh from the chicken otherwise they are impossible to peel. I get mine from the local farmer's market. Let them hang out in the fridge for at least 5-7 days. The older an egg is the easier it will peel. You can also add a little bit of vinegar to the water as you boil the eggs.

2) The brine for the eggs to soak in: I use Apple Cider Vinegar. Just make sure you use 5% acidity. Any vinegar will work. You will need to completely cover the eggs with the brine so pick a GLASS jar that can hold all your eggs and enough room for brine.
For 3 dozen eggs:
6 cups of Apple Cider Vinegar
3 cups of Distilled water
1/2 cup sugar (Yeh I know - SUGAR?!?!?. Without it, the brine makes the eggs too sour - trust me)
1oz of whole cloves
2 Tbls dill weed
Thinly sliced ginger root - about 2 "thumb" sizes

Bring to a rolling boil then let simmer for 15 minutes, stirring a few times.

3) Put eggs into jar, pour brine solution over until full. I use plastic wrap on top of the jar opening before I seal the lid.

4) You can add fresh carrots (sliced), pearl onions, jalapenos, anything you want. Just make sure it's FRESH! The fresher the veggies the better! For spicy eggs, add tabasco or red pepper flakes.

5) Keep it refridgerated for at LEAST 7 days before eating. I leave mine soaking for a month before I eat them. They can last this way for up to 4 months. If you know how to jar preserves (jams & jellies), you can apply the same technique and your pickled eggs can last for a very long time. Some people leave them out on the counter, but I leave mine in the fridge so they last longer. Once you open the jar, plan on eating them in about 4 months time. I keep 2 batches on hand, in rotation.

Calories 80 (334 kJ)
Total Fat 5.5g
Sat. Fat 2g
Cholesterol 210mg
Total Carbs. 0g
Dietary Fiber 0g
Sugars 0g
Protein 7.5g