Easy Classic Pickled Eggs Done My Way
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 servings
A true pub favourite, this Easy Classic Pickled Eggs Recipe is done my way. So many variations competing for "the best" tasting egg.
- 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
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.
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.
***Always keep the pickled eggs refrigerated until ready to eat*** These will keep for several months.
You can take them out of the brine and bring them to room temperature before eating if you wish.
You can make less brine if you wish. I wanted to make sure I had the eggs completely submerged in the liquid.
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