Stony Mountain Farm's Sweet Pickled Eggs
- 12 - large hard-boiled eggs
- 1 - onion sliced in rings (optional)
For the Brine:
- 2 cups - white vinegar
- 2 cups - water
- 1/2 cup - white sugar
- 1 tsp - table salt
- 1 tbsp mixed pickling spice tied in a double layer of cheesecloth
2. Boil Eggs.
2. If you have ever tried to peel a freshly laid hard boiled egg you know it can be extremely tough and frustrating. Here are a few tips to make it easier. Place eggs in a pot and cover with water. Add 1 tbsp baking Soda to the water and bring to boil, remove from heat and place lid on pot. Allow to sit for 7-10 minutes then drain. Cover the eggs with cold water and once cool enough to handle remove the shell.
Another trick I discovered a few months ago is to use a pressure cooker such as an Instapot. Place the provided trivet inside the pressure cooker. Place eggs on top of trivet (you can get a dozen in but they need to be spaced so don’t add too many) and add 1 cup water to the bottom. Seal lid. Place settings to “pressure” and set time for 7 minutes. Once cycle is complete, vent the pressure cooker and remove eggs placing in cold water. Once you can handle remove the shell.
3. Once shelled, place eggs in a large mason jar or other glass storage jar. If you choose to add an onion you can layer with the egg until 1 inch from the top of jar depending on size of jar
Preparing the brine:
1. Combine vinegar, water, sugar and salt into sauce pan. Stir over medium heat until sugar dissolves. Bring to boil. Once boiling remove from heat.
2. Add pickling spice. Swish around for 30 seconds to 1 minute then remove. Pour brine over the eggs to cover completely. Seal jar. Let stand in the fridge for 1-2 weeks before serving.
3. Serve eggs chilled, as is or in a salad. These are great for snacks, lunches, potlucks and barbecues!!! This recipe keeps for at least 6 months in the refrigerator.....but I’m sure you’ll eat them sooner. Enjoy!!!