I have a friend with an organic hen and egg operation. Last winter he was left with an over supply of eggs and asked if I would help him out by making pickled eggs. I had never done this before nor do I eat pickled eggs. No matter, I helped him out. This was our favourite recipe.
Stale eggs peel much more easily than fresh eggs. Pickled eggs are a great snack, easily sliced into a salad, can be made into devilled eggs or a sandwich. Add flavourings such as curry or hot dried peppers.
12 hard boiled eggs, peeled
1 c. pickling vinegar 250 mL
1 1/2 c. water 500 mL
2 tsp. pickling spice 10 mL
1 tsp. kosher salt 5 mL
Yellow or white onions, thinly sliced in rings
Combine vinegar, water, sugar, pickling spices and salt in small saucepan.
Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes.
Place eggs in jar layered with sliced raw onions. Pour hot liquid over to fill jar. Seal jar with lid.
Refrigerate for at least four days before using. Pickled eggs will keep for a month or more in the refrigerator. Serve with slices of onion from the jar.
To make hard-boiled eggs place eggs in a single layer in a saucepan. Cover with at least 1-inch (2.5 cm) cold water over top of the eggs. Cover saucepan and bring to a boil over high heat. Immediately remove pan from heat. With lid on, let eggs sit in hot water for 12 minutes. Drain and immediately put eggs in cold water until cooled. Crack the blunt end of the egg and then peel with a spoon.