Perfectly Pickled Eggs

Newsflash: Pickled Eggs are actually delicious, as well as being a high protein and low carbohydrate snack! I know that the term “pickled egg” makes people think of the scary, room temperature, gross, glowing-neon yellow eggs floating in a jar on a gas station countertop (that have been there for who knows how long?!). BUT these are a whole different story! The results are a tangy (think vinegar), salty, flavorful snack that can also be a contribution to other dishes. I like to add them to salads, atop homemade Ramen, and as a fun addition to cheese boards.

I also make an adorable “mini” version with Quail Eggs: https://itsasavagelife.com/pickled-quail-eggs/

Pickled eggs are perishable and need to be kept refrigerated, but they only get better with time as the brine sinks deeper into the egg. We usually have emptied the jar in a few weeks but oddly enough they are said to be perfectly safe if stored in an airtight container below 40F for a few months! (I don’t suggest it though!)

Let’s get to it!

You will need:

• 1 clean and sterilized 1/2 Gallon Mason Jar
• 18 Hard boiled and Peeled Eggs
• 2 cups White Vinegar
• 1 cup Apple Cider Vinegar (aka ACV)
• 1/2 cup Boiling Hot Water
• 1/4 cup Liquid Aminos (or Soy Sauce- whichever you have)
• 1 Tablespoon Salt
• 1 Tablespoon Ground Black Pepper
• Various spices of your choice: Pickling Spice, Bay Leaves, Peppercorns, Dried Red Chili Flakes, Dried Rosemary, Dehydrated citrus slices, Celery Seeds, Dehdrated Onion, Dill Weed, Garlic Cloves, the list goes on…

Place peeled hard boiled Eggs in clean 1/2 Gallon Mason Jar. There should be a little headspace left near the top of the jar. Add salt, pepper and your choice of spices. You really can’t go wrong with any variety of savory and fragrant herbs. Then pour in Vinegars, Aminos (or Soy Sauce) and boiling Water until eggs are covered. Tightly place the lid and gently shake to mix the spices into the brine. Some air bubbles may release causing the brine level to drop, if this happens you can add more hot water until eggs are covered. You may also place a glass fermentation weight in the jar to keep eggs submerged deep in the brine but it is not necessary if you don’t own one.

Allow to cool, then place in the refrigerator. Allow to “pickle” for at least 10-14 days and then enjoy!