Pickled Eggs recipe

Who doesn't like the delicious, tangy flavor of a pickled egg. These bar snack classics are cheap and super easy to make. This recipe is for one gallon of eggs, amounts of course can be adjusted for other quantities.

I've been making this pickled egg recipe for years. I've tried many pickled eggs, but have never had one I like better than these. They have the perfect balance of sweet, sour, savory and spicy. One of the great things about this recipe is that it's so easy to adjust to make it your own. I prefer this basic, simple recipe because that's just the way I like my pickled eggs, but many people incorporate other ingredients in with their eggs to add extra flavor and variety. For example, some recipes include the beats with the juice which makes a delicious combination. Another very popular addition is sliced pickled jalapenos. These will add a small amount of heat to the eggs, but will add a lot of flavor and are perfect served with the eggs in salads or alone. Other popular ingredients include, sliced red or white onions, whole green onions, sliced fresh hot peppers, sliced bell pepper, cauliflower, carrots, sliced cucumber, sprigs of rosemary, pickled okra and even sliced green tomatoes. You can also use many other types of eggs in place of the chicken eggs. A popular recipe it the south is pickled quail eggs. Of course duck, goose, turkey and pheasant can be used as well. As you can see, the possibilities are endless, so boil up some eggs and create your own Pickled Egg Family Recipe.

Ingredients:
48 Large Eggs Boiled and Peeled (48 eggs might be a little tight, depends a lot on the shape of your jar.)
6   Cups White Vinegar (5% Acidity)
2   Tbs. White Granulated Sugar
2   Tablespoons of Pickling Spice (If you don't have pickling spice on hand, add a bit of allspice, peppercorns and mustard seed.)
2   Bay leaves (These a very important to the overall flavor of the brine)
2   Teaspoons Garlic Powder
2   16 oz. cans of pickled beets. Use the JUICE ONLY.
1   Tablespoons of Crushed Red Pepper *See note below
2   Tablespoons Sea Salt
1   Gallon Glass or Approved Plastic Jar (or equivalent of smaller jars.) Do Not Use Metal.

Directions:
Place the eggs in a medium sauce pan and cover with cold water.
Bring the water to a boil.
Let the eggs boil “EXACTLY” one minute and immediately remove from the heat.
Leave covered and let the eggs cool completely to room temperature. May take several hours to over night.
Peel the eggs.
In a medium saucepan over medium heat, mix together the vinegar, beet juice, red pepper, water, salt, bay leaf and pickling spice.
Bring to a boil and mix in the Garlic Powder.
Remove from heat and allow to cool to room temperature.
Transfer the peeled eggs to the container or containers.
Fill the container with the vinegar and spice mixture (do not strain).
Make sure the eggs are completely covered. If for some reason you run short on brine, just add some plain vinegar to top it off.
Seal and let rest at least 10 days before serving.

A Couple Of Final Notes:
1. Some people say you can begin eating the eggs after just 2 or 3 days. I have tried them at every level from 2 days to a month and have found that 10 days is just right. Like with any brining procedure, the eggs need time for the pickling brine to completely penetrate and work it's magic on the flavor and texture of the eggs. Too short a time will only produce flavor in the very outer edge of the eggs, however, once the eggs have reached their full pickling state, that's where they will remain regardless of any additional time in the brine.
2. To make the recipe much easier, you can purchase ready boiled eggs from most groceries.
3. Crushed red pepper can vary greatly in heat from one batch to another. You may want to add more or less depending on your personal preference and the level of heat in your particular pepper. I suggest you sample your pepper before adding and adjust accordingly.
4. I also highly recommend that you Do Not mix meat products in with your eggs. Sausage, ham hocks, pig ears and pork rinds are all fantastic pickled, however, they also contain a large amount of fat which can totally change the egg brine and cause it to turn rancid if not prepare properly.
5. Do Not leave out the salt in the brine. Eggs prepared by any method are totally bland and almost tasteless without salt. Pickled eggs are no different. If you are concerned about the small amount of salt diluted in a gallon of brine, you probably shouldn't be eating eggs to begin with.

Here are a couple of facts about home pickling preservation:
Though extremely rare, Botulism (Clostridium botulinum) is the most concerning bacteria or contaminant when it comes to any home food preservation, especially meat products.
For Botulism to grow it has 3 basic requirements:
1. No Oxygen
2. Temperatures above 39 Degrees F.
3. Where the PH value is greater than 4.6

What does this mean to you?
There is no oxygen inside of the canned jar which could breed botulism.
If unrefrigerated, the temperature inside the jar will be above 39 degrees so this could also allow for the breeding of botulism.
But the recipe calls for 5% acidic vinegar, which has a PH of 2.4 - which prevents botulism from growing.
This is why it is important to make sure your eggs are completely submersed in the vinegar brine. This is also why I do not add water (as some recipes do) when making the brine. This would dilute the vinegar and lower the acidity.
Of course, as with any home preserved food, it should be checked regularly for any signs of mold, discoloration or off taste.