Ingredients
- 12 large eggs (hard boiled & peeled)
- 4 cups white vinegar
- 1 1/2 cups water
- 1 1/2 tsp course sea salt
- 1 tbs pickling spice
Make it step by step
- Sterilize a large mouth jar.
- Hard boil and peel the eggs.
- TO MAKE THE BRINE:
- In a pot combine the vinegar, water, salt and pickling spice.
- Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.
- TO PICKLE:
- Place peeled eggs into the clean jar.
- Pour brine over eggs.
- Seal jar. Leave on kitchen counter for about 1 hour, then place in fridge.
- Let eggs sit in brine for at least 3 days before eating.
- ENJOY!!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Homemade & Yummy, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.