Pickled Eggs

Dark & Spicy 
Refrigerated Pickled Eggs

This  past year we have made some new and exciting changes to our lifestyles.  We have added chickens to our garden/farm which I am sure I will be blogging about soon.  We are changing the way we eat as well.  Wanting to make some items at home so that I can basically control & know more of where my ingredients come from & how they are made, I am learning different and new ways to make homemade goods.  I am doing things that I never would have thought that I would be doing almost 12 years ago before I met my husband.  So this summer on top of my crochet projects & part-time job, I want to expand my knowledge of canning & preserving. 

Anyway, Sunday night on our way home from church we were having a conversation in the car with the kids and ended up talking about Fermentation.  We were talking about foods that could be fermented and the topic of pickled eggs came up & my husband wants to try them.  So, last night when I got home, I got online and looked for a recipe & found one to try today.  I wanted something a little different than the typical recipes that I found searching the Internet and Pinterest.  This is the recipe that I decided to make, the recipe is courtesy of Simply Canning.  

How to make Refrigerated Pickled Eggs (Dark & Spicy Eggs)

Pickled Eggs start off with boiled eggs.  I discovered oven baking hard eggs through one of my daily searches on Pinterest.  I have tried this method several times & we love the results.  I recently had to get a new gas range & still learning how to cook/bake with it, so I am having to adjust how long and at what temperature I need to bake eggs.  As mentioned earlier we have added chickens and some of those are egg layers, so I use Farm Fresh Eggs.  I have yet to perfect my shell peeling technique so my eggs were not picture perfect or there would be a picture below of how my eggs looked after peeling the shells of the eggs.  This was not my favorite part & I got frustrated a bit because I could get the shells of as easily as I would have liked. 

After that step is done, the recipe says to combine all ingredients 

Ingredients: 

• 11/2 cups cider vinegar
• 1/2 cup water
• 1 T dark brown sugar
• 2 tsp granulated sugar
• 1 tsp mixed pickling spice
• 1/2 tsp liquid smoke or hickory smoke salt
• 2 tsp salt

Directions: 

Bring Ingredients to a boil, then reduce heat & simmer for about 5 minutes.  

While ingredients are simmering, pack one dozen peeled, hard-baked eggs loosely into a warm quart jar.  I used a quart mason jar.  Sorry no picture of this step.  I actually only had 11 eggs because while peeling the eggs, one got away from me and I had to eat it with sprinkled with salt (Yummy).  

Once the eggs are in jar,  pour the liquid brine over the eggs in the jar. Completely cover the eggs & place a lid on the jar.   Refrigerate immediately. 

Should be ready in 2-3 weeks. You are done, pretty simple recipe.  The recipe does state that these eggs are to be refrigerated & not to be stored on the shelf.  Since it can take up to 3 weeks to be ready, I had purchase some dissolvable canning labels from Ball which can be purchased at your local store.  I bought mine at Wal-Mart.  This will be my reminder of when we can try these pickled eggs.  Looking forward or shall I say my husband is looking forward to trying these out.  I on the other hand am not completely sure if I would like pickled eggs.  Guess we shall find out later on this month.