Just to be clear, I’m not a pervert scarfing down a jar of pickled eggs every day, but when I visit my father he always has a new batch brewing; testing out variations of his close to perfect brine. Also, this is not the mythological jar of pickled eggs that has been sitting on a sleazy bar for six years. These eggs will need to be consumed within 3 – 4 weeks.
For the upper class, use this brine to pickle anything less disgusting such as: asparagus, green beans and cauliflower then add aromatics like dill, mustard seed, garlic, and hot peppers.
- 5 cups water
- 3 cups pickling vinegar
- 1/3 cup of pickling salt
- TBSP sugar
Heat until dissolved
Boil 12 eggs for 10 minutes; take off heat and let sit for five minutes. To stop the cooking process, drain the water from the pot by constantly streaming cold water in the pot for a few minutes. Add ice and let sit for five minutes. Remove shells.
Canning: Add eggs in a mason jar (or two) and fill it with brine to the neck. Screw on the lid and ring but don’t get all Chuck Norris on it, just lightly tighten the ring. Place jar in pan with 2 inches of boiling water for five minutes. Pull out of pan with a cloth then tighten the ring.
Let the jar sit on the counter for five days. Will keep in fridge or counter for three to four weeks. Pickled vegetables will have to be refrigerated after opening