2dozenhard boiled eggs, medium or large size* (see notes, below)
3cups(720ml) white vinegar
1cup(240ml) water
1teaspoonfine sea salt
1tablespoonpickling spice
optional - a couple slices from a small boiled red beet per jar for pink pickled eggs
optional - dried chili flakes, jalapeño slices, or chili pepper to taste, for a bit of zip
Instructions
Peel the eggs and divide them into two quart jars. If using beets for pink pickled eggs, cut the beet slices in pieces and fit the pieces into the cracks between the eggs as you fill the jar. If using large eggs, 12 of them should fit in each quart jar, though you may have to gently push them in - three eggs to each layer.
Pick out the whole cloves from the pickling spice mix and discard them. They can make the brine turn a brownish colour and add a strong clove taste, which can be overpowering.
Boil the vinegar, water, salt, and pickling spice in a pot for about five minutes, uncovered. Pour this hot brine (hot brine makes more tender whites) over the eggs, dividing it between the two jars, and making sure the pickling spices are divided between the jars, too. Add in any of the chili pepper if you are using it. You should have enough brine to cover both jars, but if you don't, divide the brine between both jars and top them up with boiling water to cover the eggs.
Let cool. Seal, and refrigerate. Pickled eggs can be eaten after three days, and will continue to get a bit more 'pickled' for up to a week. They will last in the refrigerator for several months.
Notes
*If you use large eggs, 12 of them will just fit into a quart jar, but they will be wedged in tightly. Medium eggs will give you a little more wiggle room (I always use large eggs so I get more egg in total.)Eggs that are at least a few days old will peel easier than really fresh eggs. To hard boil eggs that peel easily: the trick is to steam them (see easy instructions here).I also make sure to pick the whole cloves out of the pickling spice mix. They have a strong flavour and can turn the brine a brownish colour.
Cheater's Pickled Eggs
Don't throw out the brine from a jar of dill pickles or any other kind of pickled vegetables (except sweet pickles). After you've eaten the pickles, pop a few hard boiled eggs into the brine left in the jar. You can add as many eggs as will fit and still be fully covered by brine. Refrigerate them for for a week and you'll have some tasty dill pickled eggs. (Or use the pickle brine for Pickleback Shots.) If you'd like the eggs to be more sour, pour on a bit of vinegar and leave them for a few more days.