We love eggs in our home. They are a cheap and nutritious food. We buy about fifteen dozen eggs every week.
We eat them scrambled for breakfast, egg salad in sandwiches for lunch and fried on rice and beans for supper – just not all in the same day. ~smile~ We also eat them pickled as a snack. My children are very excited when I start boiling up dozens of eggs knowing that I’m going to be making pickled eggs.
I don’t know if you have ever priced pickled eggs, but they are seriously expensive. The last time we bought some it was something like $4 for a half dozen!! I make three dozen pickled eggs at a time so that would be $24. My cost is approximately $10. That’s a huge savings. We like to just eat them as is, but they are also good in salads. We also mix one or two into tuna and egg salads. They add an extra zing. They would be great in a BLT sandwich.
I feel so pioneerish making these. Pickling food for the long term. These are so so easy to do too. A little effort with a big payoff.
A few tips I’ve learned over the years making these. The recipe calls for you to strain the spices out of the pickling liquid, but my husband prefers for me to leave them in. Also, I’ve found it best if you make sure the eggs are dry before you put them in the jar. For some reason if you put them in wet – even though you’re adding liquid to them – they end of sticking together and are a mess to separate.
- 1 dozen eggs
- 1½ cups vinegar
- ½ cup water
- 1 tsp. salt
- 1 tsp. pickling spice
- Hard boil and peel eggs and place in glass container.
- Boil next four ingredients for five minutes.
- Strain out spices.*
- Pour over eggs.
- Let eggs sit for three days before eating.
- Store in fridge
- *or leave them in - your choice.
Linked to: Made by You, Made by You