5. Pickled Eggs

These come in many varieties. Poking the eggs a few times with a toothpick will help curing (not beet reds --- see below). Figure about 7 days to complete curing. These pickled egg formulas all may be doubled, tripled, etc., as needed. For storage, make in larger quantities and keep in the juice, refrigerated. The pickled eggs will keep months that way or you can can them.

Pickled Eggs from Women's Circle Home Cooking, November 1982

1 c vinegar
1/2 c water
1 1/2 T sugar or sweetener
1/2 t salt
1/8 t pepper
6 hard boiled eggs, peeled

Place eggs into a jar and cover with liquid. Refrigerate for 24 hours before using

Mustard Pickled Eggs: Hard-boil the eggs, cool, and remove the shells. Boil together 1-quart vinegar, 1-tsp. dry mustard, 1-tsp. salt and 1 tsp. pepper. Pour the cooled brine into your pickling jar and add the eggs. Cover and let them cure at least 10 days before they are ready.

Spiced Pickled Eggs: Hard-boil the eggs, cool and remove shells. Make brine of 1/2-cup salt to 2 cups water, Soak the eggs in the brine 2 days. Then pour off the brine and make new brine by heating 1-quart vinegar, 1/4 cup pickling spices, 2 cloves garlic and 1 T sugar to boiling. Pour it
over the eggs.

Dilly Eggs: In a pan combine 1 1/2 c white vinegar, 1 c water, 1 t dill seed, 1/2 t white pepper, 3 t salt, 1/2 t mustard seed, 1/2 t onion juice, and 1/2 t minced garlic. Bring to a slow boil. Boil 5 minutes, stirring frequently. Add peeled hard-boiled eggs. Cool, cover tightly, and refrigerate.

Canned Pickled Eggs: Fill a sterilized quart jar with hard-boiled, peeled, cooled eggs. (You can fit about a dozen eggs in per quart.) Add to the eggs in the jar, 1 sprig of dill, 1 chopped clove of garlic, 1 dried crushed red hot pepper, and 1 t peppercorns. In enamel or other noncorrosive pan combine, for each quart of eggs you are canning, 3 cups white vinegar and 2 T sugar. Bring the solution to a boil and simmer 5 minutes, then pour hot liquid over eggs and spices to within 1/2 inch of the jars top. Put on the lid and seal it. Process in boiling water bath 20 minutes.