My mom used to make pickled eggs when I was a kid, and I loved them. Unfortunately, I don’t remember how she made them. I know she used Trappey’s tobasco peppers but I don’t recall quite what else. I’ve been on something of a mission to recreate her recipe or something close to it, without much success.
That said: in my experiments I’ve come up with a pickled egg recipe my husband swears by, and enjoys immensely. So! I’ve decided to share it here. I will say, it doubles quite well.
Ingredients
- 12 hard-boiled eggs, peeled
- 1 ½ cup white vinegar
- 1 ½ cup water
- 1 ½ tablespoons salt
- 4–6 garlic cloves, peeled
- 1 tbsp whole peppercorns
- 6–8 springs fresh dill
- 1 large bay leaf (or a couple small ones)
- 1 tsp pickling spice
- 1 tsp crushed red peppers (optional)
Instructions
- In a saucepan combine the water, vinegar and salt.
- Bring to a boil over high heat.
- In a jar, pack the eggs, fresh dill, black peppercorns, garlic, bay leaf, pickling spices and crushed red pepper (if using).
- Set the jar in the sink with a stopper in the drain, and fill the sink partway with hot water. Tap-hot is fine,but run the water first to get it hot before adding it to the sink. This is so that when you add the hot vinegar mixture to the jar, it doesn’t break from the temperature difference.
- Pour the hot vinegar mixture over the eggs.
- Put the lid on and leave to cool. Once they’ve cooled you can shake them to make sure the spices are distributed.
- Refrigerate for seven days – give them a shake once a day or so – before eating.
- Store in the fridge for up to 1 month. (Good luck getting them to last that long!
