amazing zesty pickled eggs
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 time
15 Min
cook time
10 Min
method
Stove Top
yield
4 dozen
Ingredients
- 4 - dozen hard boiled eggs
- 3 jars pickled beets slices
- 3 cups white vinegar
- 2 cups sugar
- 2 tablespoons hot sauce of choice, i use old bay hot sauce
- 1 tablespoon lemon pepper seasoning
- 2 tablespoons sea salt
- 1 tablespoon seasoning salt
- 2 tablespoons minced dried onion
- 2 tablespoons minced dried garlic
- 2 teaspoons caraway seeds
How To Make amazing zesty pickled eggs
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Step 1Place cooked eggs in a gallon size glass jar.
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Step 2BRINE: Pour juice from pickled beets in a large pot, set aside the beets.
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Step 3Add 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.
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Step 4Place the beet slices ontop of eggs.
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Step 5Pour 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.
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Step 6Set 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.
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Step 7I 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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