This are a really yummy and healthy snack or addition to salads, sandwiches, a topper for ramen or rice…pretty much anything. We keep them in the refrigerator but some people in cooler climates keep them in a cold outdoor area or porch. Do Not Get Botulism.

The pickling process we followed is from these guys so if you want more information in video form definitely check out their video and do the things that will help their channel grow.

To peel the eggs, bring a pot of water to a boil and then add in the eggs with a spider or slotted cooking spoon or pasta scoop. Cook them for 12 minutes or more depending on how hard you like your hard-boiled eggs. Then remove them to an ice bath and/or running cold water: you want to cool them down as quickly as possible. This will (perhaps, if you’re fortunate) make them easier to peel.

The basic pickling solution for these eggs is half vinegar (5 percent) and half unchlorinated water. Add whatever amount of salt and sugar you like and bring to a boil. Layer your peeled eggs and aromatics in clean, sterile glass canning jars. Some ideas: sliced beets, whole cloves, other “sweet” spices, black peppercorns, maybe some extra sugar in the brine. Soy sauce, sliced carrots, crushed garlic, scallions or lemongrass, red pepper flakes or sichuan pepper, rice wine vinegar. Crushed garlic, sliced red onion, black peppercorns, dill. Crushed garlic, sliced onion, sliced spicy peppers, black peppercorns.

Once you have your eggs and other ingredients in the jars, (don’t pack too tightly, leave room at the top,) use a funnel to pour in the hot pickling liquid until it covers the top of the eggs. Then put the lids on the jars. It’s possible that hot-packing with the hot pickling liquid will “seal” the jars, but these are not canned shelf-stable. (Don’t bother trying to run them through an actual canning process, that’s a bad idea with eggs.)

In the jars kept in a cool, refrigerated place these eggs will keep a very long time, if you can keep from eating them that is.