BIG JAR OF PICKLED EGGS RECIPES

Steps:

• Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
• Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
• Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
• Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
• Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
• Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
• Pickled eggs should last 3-4 months in the refrigerator.

Steps:

• Place eggs into a saucepan and cover with cold water. Bring water to the boil and simmer for 4 minutes.
• Drain off the hot water and refresh the eggs under running cold water. Peel eggs and place into a sterilised pickle jar.
• In a small saucepan, heat the water, vinegar, spices, bay leaf and garlic and bring to a boil.
• Remove from heat, cool slightly before pouring over the eggs, seal the jar and refrigerate for 2-3 days before serving as a snack, part of a meal or barbecue.