How to Make Pickled Eggs

Step-by-Step Guide

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   Step 1: Choose your eggs carefully.

   The following guidelines will help improve the taste of your homemade pickled eggs.
   
   Try to get farm fresh or free range eggs.
   
   The higher quality of the eggs, the better the yolk will taste.
   
   Visit your local farmer's market to buy farm fresh eggs.
   
   Since the eggs will be stored in the refrigerator before eating, you should choose eggs that are fairly fresh.
   
   However, make sure they are at least a few days old, since peeling fresh eggs can be difficult.
   
   Choose small to medium eggs.
   
   The spices will penetrate the eggs more easily, resulting in a better taste.
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   Step 2: Place 6 to 8 eggs in a medium saucepan.

   , Make sure there are 1 to 2 inches (2.5 to 5cm) of water above the eggs. , This will help to keep the eggs inside their shells if they break. , A roiling boil may crack the eggs. ,, Some people prefer to hard boil the eggs by placing them in boiling water for 15 to 20 minutes.
   
   This depends upon your taste preference, since some people believe slightly softer yolks taste better.
   
   Remove any eggs that cracked during the boiling process.
   
   These will not pickle well and should be used or eaten immediately. ,,, Place the lid with inside out beside it. , Remove it and allow it to cool on the counter. ,,, Allow them to sit submerged for approximately 5 minutes. , Crack it against the counter and peel it carefully.
   
   Repeat with the other eggs. ,,, Add 1/2 cup (0.1l) of apple cider vinegar and 1/4 cup (49g) of granulated sugar.
   
   You can also substitute canned beet juice for part of the water to increase the intensity of the brining color. , If this is your first time making pickled eggs, try 1 tbsp. (18g) of salt, 3 tbsp. (18g) of pepper flakes and 6 peppercorns.
   
   For curried pickled eggs, try 1 tbsp. (6g) of yellow curry powder, 1 tsp. (2g) of mustard seeds, 3 cardamom pods and 1/2 cup (100g) of sugar.
   
   You may choose to increase the amount of vinegar in your pickling brine to a ration of 1 cup water to 1 cup vinegar. ,, You can use a fresh beet or a canned beet. , Allow the mixture to simmer for 10 minutes. , Strain it through a mesh sieve. , Fill the container as full as you can. ,, The eggs will be good for 1 to 2 weeks. ,
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   Step 3: Cover them with water.

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   Step 4: Pour a splash of distilled white vinegar into the water.

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   Step 5: Heat the eggs to a low boil

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   Step 6: using medium-high heat.

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   Step 7: Cover the pan

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   Step 8: turn off the burner and move them to another burner.

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   Step 9: Allow the eggs to sit in the hot water for 15 minutes.

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    Step 10: Wash a large glass jar and lid with hot soapy water.

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    Step 11: Preheat your oven to 225 degrees Fahrenheit (107 degrees Celsius).

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    Step 12: Place the jar

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    Step 13: open side up on a cookie sheet.

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    Step 14: Stick the cookie sheet in the oven for 35 minutes.

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    Step 15: Fill a large bowl of water with several cups of ice.

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    Step 16: Pour cold water into the bowl.

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    Step 17: Transfer the boiled eggs to the ice bath.

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    Step 18: Remove an egg from the ice bath.

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    Step 19: Dip the egg back in the ice bath to remove any small bits of shell that have accumulated.

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    Step 20: Place the peeled eggs in your sterilized jar.

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    Step 21: Pour 6 cups (1.4l) of water into a large saucepan.

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    Step 22: Add the seasonings of your choice.

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    Step 23: Bring the mixture to a boil over high heat.

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    Step 24: Add 1 small chopped red beet.

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    Step 25: Turn down the heat.

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    Step 26: Remove the brine from heat.

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    Step 27: Pour the mixture into the glass jar

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    Step 28: over the eggs.

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    Step 29: Screw on the lid tightly.

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    Step 30: Place the container in the refrigerator for 3 days before serving.

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    Step 31: Finished.

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