Give this recipe a try. I would bet you'll be making it a second time.
Sweet Pickled Eggs
5 cups of sugar
3 cups of apple cider vinager
2T of mustard seed
A little bit of whole cloves about 1/2tsp to 1 tsp
1/2 tsp celery seed
1/2 tsp of turmeric. (Optional) its just used for coloring.
Put it all in a sauce pan and stir until sugar melts, then occasionally stir until the mustard seeds split open. About 20 mins. I find it better to boil it down a little longer to where it is getting syrupy.
Put hard boiled eggs in the jar first then pour the hot juice in. Let it sit for 24 hours then eat. It's hard to wait 24 hours, but they are much better tasting after that. For better flavor can them and let them sit for a month or more.
You can alterate the recipie and have less sugar and more vinager and visa versa.
Hope it turns out for you!
ReplyDeletedid I miss how many eggs to use?
Hi! I totally forgot to add that in. It's about 12-15 eggs per quart. About 3 1/3 to 4 dozen eggs in a gallon jar. It depends on how big your eggs are. I pack them in as tight as possible. After a couple days you will have a lot of extra room due to shrinking. The eggs get a lot smaller as they sit in the brine.
DeleteThey also aren't "shelf stable". They can't be canned, so keep them in the fridge. They don't normally last too long though, as we eat them up pretty fast.
They actually CAN be canned. Very simply and safely. Simply water bath for 10 min. Shelf stable.
DeleteDid you have a printable label available as well? I can't wait to make these!
ReplyDeleteI like to put beets in my pickled eggs.
ReplyDeleteThey can easily be made shelf stable if you water bath them, 10 min adjusting for your elevation. Just turned 2 commercial buckets of boiled eggs into a few different kinds of pickled eggs.
ReplyDeleteDo these need to be refrigerated?
ReplyDeleteIf you don't water bath them, yes, they do.
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