Pickling has become one of my favorite methods for food preservation. Not only does it bring an all new flavor to the food being pickled but you can change it up however you like. This is my base recipe but feel free to add more spice, tang or whatever else you prefer in your pickled eggs.
Pickling is also a great way to extend the life of your food. For me here on the homestead I often have more eggs than I know what to do with. Pickling has become a great way to extend the shelf life of these eggs and create a quick delicious snack any time.
This particular recipe uses dill, salt, sugar (to help break down the tart taste of the vinegar), pickling mix of cloves, peppercorns and mustard seed and some red pepper flakes to kick up the heat.
What do you enjoy putting in your pickled eggs?
INGREDIENTS
1 dozen (12) eggs
2 tbsp Sugar
2 tbsp Salt
5 tbsp minced garlic
1/2 fresh squeezed lime juice
2-3 cups white vinegar
2 tbsp spicy pickling mix (cloves, peppercorns, mustard seed)
5 sprigs fresh dill
1 tbsp crushed red pepper flakes optional
INSTRUCTIONS
Cover eggs in water in a pot and bring to a rolling boil. Boil for 2 minutes. Remove from heat, cover, and allow the eggs to sit for a few minutes.
Combine the sugar, salt, garlic, lime juice, and vinegar.
After 8 minutes, drain and peel the eggs. GubChef Tip: Poke eggs a few times with a fork, this lets the brine to enter the egg.
Layer eggs in a quart jar by placing a sprig and some spicy pickling spice in the jar, then eggs, then dill and spicy mix, and continue until the jar is full.
Pour the brine over the eggs to cover. Invert the jar a few times. Allow the eggs to soak up the brine for a few weeks (shaking occasionally,) then enjoy!
For more Gubba Homestead Recipes check out my site at: All Recipes
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