Lucas's Pickled Eggs
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
- 2 dozen large/jumbo eggs hard-boiled
- 4 cups white port wine
- 3 cups water
- 2 cups white vineagar
- 2 tbsp pickling salt (iodized salt works fine too)
- 2 1/2 tsp pickling spice
- 2 tsp whole black peppercorns
- 1 tsp dried minced garlic (or 1 minced clove)
- 1/2 tsp yellow mustard seed
- 1/2 tsp crushed red pepper
- 1/4 tsp dill seed
- 4-5 whole bay leaves
- 2-3 medium-large sliced onions
- Carbohydrate 0.395093720101044 g
- Cholesterol 0 mg
- Fat 0.039885091605864 g
- Fiber 0.162988208331089 g
- Protein 0.0774907748593785 g
- Saturated Fat 0.00729650415476667 g
- Serving Size 1 1 Serving (15g)
- Sodium 0.697304166186127 mg
- Sugar 0.232105511769955 g
- Trans Fat 0.00352532916330556 g
- Calories 2 calories
Bring the above mix (minus the sliced onions) to a rolling boil, then reduce heat to a low boil for 5 minutes. While the brine mix is cooling is the perfect time to get your onions sliced and eggs shelled. Once the brine is cooled, pour the whole mix into a 1-gallon container (sealable glass jar works best, like the big 1-gallon whole-pickle jars) and add the eggs and sliced onions. The eggs and onions may not all sit below the level of the brine right when you put them in, but overnight it should all settle to be covered. Should sit minimum of 6 weeks. Best taste is 6 weeks to 6 months, but since they're pickling, they're edible looooong after that (they just start getting a bit rubbery around 8-9 months). Recipe is scalable, so if you don't have 1-gallon jars, make 1/2 batches... don't make 1 batch & try to divide it among multiple containers as the ingredients settle to the bottom of the kettle.
