Pickled Eggs

My hubby loves pickled eggs.  He’s actually ok with white vinegar and water poured over hard boiled eggs, or dropping them into the brine of dill pickles, but that’s not my way of doing things.  lol

My way? 

First, I hate peeling hard boiled eggs.  They fall apart, or the whites crack showing the yolks.  They don’t pickle well when the yolks are exposed.

I baked the whole eggs.  Put the eggs into a muffin tin and baked them at 325 degrees for 1/2 an hour.  Then dropped them into a large bowl of cold water to cool.  Peeled really easily.  I only had to eat 1. 

I’m saving the shells to fertilize my tomato plants. 

9 eggs fit into the jar I chose.

To 1 cup water I added one dried hot pepper, 6 cloves, 1 teaspoon of whole peppercorns, 1 teaspoon each of salt and sugar.

Boiled it gently for 10 minutes and let it cool.  I strained out the solids and added them to the jar.

Added 1 cup of Bragg Apple Cider Vinegar, then poured the liquid over the eggs.  I only needed 1/2, so I labeled the leftover and put it into the fridge for next time.

Lid on, into the fridge for 2 or 3 days, then a happy hubby.

These will keep for a month in the fridge. They won’t be around that long at my house.