Pickled Eggs

Our chickens have been laying a few more eggs than we can use, so it was time to pickle a few. This recipe works in the winter, and in the summer. I like to add fresh dill from the garden. If your pickling spice has cloves it will turn the brine tea coloured, and that is fine. If you want a clear brine, then you will have to pick the cloves out of the pickling spice.

To hard boil eggs, place your eggs in a pot and cover them with water. Bring the water to a boil, cover the eggs with a lid, and turn off the heat and allow them to sit for 15 minutes. Rinse with cold water before peeling. Very fresh eggs do not peel well, so it is best to use eggs that are a week old in the refrigerator. Adding a sprinkle or two of salt and a tablespoon of vinegar to the water, helps the eggs peel easier.

Eggs are an excellent source of protein and contain all the essential amino acids. Essential amino acids are protein components that the body needs and can not make it self. Eggs contain many nutrients such as choline, selenium, biotin, Vitamin B12, Vitamin B2, molybdenum, iodine, Vitamin A, Vitamin D, phosphorus and pantothenic acid. An egg almost reads like the back of a vitamin bottle. Eggs do contain dietary cholesterol, which for most people means that your body just makes less cholesterol internally. Cholesterol is needed and used by the body for the proper working of many hormones.

Pickled Eggs

12 large eggs, hard boiled and peeled

2 cups vinegar

1 cup water

1 tablespoon pickling spice

1 teaspoon salt

1 – 3 teaspoons sugar

1 -2 cloves garlic, sliced

1/2 onion, sliced (optional)

Pack a sterilized widemouth gem jar with the boiled eggs. In a pot combine the vinegar, water, pickling spice, salt, sugar and garlic in optional onion. Bring the ingredients to a boil, and then simmer on low for 5 minutes. Cool slightly, and pour the mixture over the eggs. All the eggs should be completely covered. Add the screw top to the jar, and refrigerate. If you are a bit short of brine, add a bit more vinegar. Allow the eggs to sit two weeks to fully pickle.