How to Make Brine Pickled Eggs


Pickled eggs are very easy to make and a great way to use an abundance of eggs that are about to go bad; they are also a great way to use up leftover Easter eggs. The spicy, tangy bite of brined eggs is traditionally complemented with cold beer.

Things You'll Need

  • 12-15 eggs
  • Large pot
  • Vinegar
  • 5-6 peppercorns
  • 1 tsp sugar
  • 1 tsp salt
  • 2 red reppers
  • 1-2 onions
  • Large jar with lid
  • Hot peppers (optional)
  • Place a dozen or more eggs in a large pot, cover them with water and bring them to a boil. Allow the eggs to boil for about 15 minutes.

  • Drain the hot water from the pot and fill ut will cold water to cool the eggs. Peel the eggs once they are cool enough to handle.

  • Place the hard boiled eggs in a clean glass jar. Fill the jar with vinegar.

  • Pour the vinegar from jar into a large pot, Add 5-6 peppercorns, 1 tsp sugar, 1 tsp salt and two whole red peppers. Bring the vinegar and spices to a boil.

  • Silce 1 or 2 onions (depending on their size) into large, thin pieces while the vinegar and spices are boiling. Put the onion slices in the jar with the eggs.

  • Strain out the peppercorns and red peppers after the vinegar begins to boil. Pour the spiced vinegar brine into the jar with the eggs and onions.

  • Allow the eggs to cure in the brine for at least a week before you consume them.

Tips & Warnings

  • Add hot peppers the brine if you like your pickled eggs spicy.
  • Be careful when boiling vinegar, as the vapors are very pungent.

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