I have played around with various methods of pickling eggs for years before I felt I have perfected it! We love these eggs and my friends get excited for some when I tell them I am making a batch! They have a nice zest to the sweet amd sour brine! Truely delicious!
prep time15 Min
cook time10 Min
Ingredients For amazing zesty pickled eggs
dozen hard boiled eggs
pickled beets slices
hot sauce of choice, i use old bay hot sauce
lemon pepper seasoning
minced dried onion
minced dried garlic
How To Make amazing zesty pickled eggs
Place cooked eggs in a gallon size glass jar.
BRINE: Pour juice from pickled beets in a large pot, set aside the beets.
Add rest of ingredients to the beet juice in pot. Heat over medium heat, stirring occasionally, until salts and sugar have disolved and it is very warm but not boiling. Remove from heat.
Place the beet slices ontop of eggs.
Pour brine carefully into the glass jar ontop of beets and eggs. Give the jar a little shake to remove any air pockets. Place lid on tightly.
Note: you may or may not have extra brine. I set it in the fridge to add to the gallon jar as we eat the beets and eggs.
Set the gallon jar on the counter and leave it for at least 2 days. The longer it sits, the deeper the color in the eggs.
I leave the jar on the counter, no need for refrigeration. But you can if you want to. We eat these up so fast I am unsure how long they are good for. We finish a jar in about a week.
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