Easy Pickled Eggs
Pickled eggs are a wonderful way to preserve your eggs. Delightful as a summer side dish or a snack!
Equipment
- 1 Pot
- 1 Half Gallon Jar
Ingredients
- 12 boiled and peeled eggs
- 1 cup filtered water
- 1 cup apple cider vinegar
- 2 cups white distilled vinegar
- 1 tbsp salt
- 1 tbsp peppercorns (optional)
- 1 tsp red pepper flakes (optional)
Instructions
- Boil and peel a dozen eggs.
- Add the peeled eggs to a clean/sterilized half gallon jar.
- Prepare brine by add the water and vinegars as well as the salt to a pot.
- Bring to a boil, reduce heat and simmer for 2-3 minutes.
- Before pouring over eggs, add the optional peppercorns and red pepper flakes.
- Pour brine over eggs. Place lid on jar.
- Allow to cool completely to room temperature.
- Move to the fridge for at least 7 days before eating to allow the flavor to fully develop.
- Store in the fridge for 3-4 months.