Chicken Coop Chatter©
1/2 gallon glass jar
reserved Dill Pickle or Sweet Pickle juice
18-24 hard boiled eggs (or enough to fill the jar you intend to use-my 1/2 gallon jar held 24 large eggs)
I prefer to use the Leghorn eggs for the pickling, because they are usually fairly consistent in size, but any eggs work fine. I do nothing special when I boil my eggs. I start them in cold water, slowly boil for about 8 minutes, drain the hot water, run cold tap water over the eggs to contract them from the shell. They peel easily and no gouges, broken or split eggs.
I reserve pickle juice from either home canned or store bought pickles. (IE. Sweet or Dill as per your preference.)
Boil and peel the eggs, slip into the large jar to prevent splashing the juice. Refrigerate for a week or more to allow the flavor to penetrate and blend through the eggs. (IF you can keep them in the refrigerator that long without being devoured) Enjoy!
Pickled eggs can be sliced, diced, quartered. They can be made into deviled eggs, added to potato salad, macaroni salad, garden green salad, egg salad sandwiches, or sliced and added to meat sandwiches, eaten as is or presented on serving plates. Pickled eggs are great for garnishing a sandwich plate or for a full Supper meal. If you like, you can reserve your beet juice for colorful pickled eggs. You can add prepared or dried mustard to the dill pickle juice if you like a mustard type flavoring or add jalapeno peppers if you like some spice added. There are endless combinations you can use, so feel free to experiment. Any refrigerator pickle recipe is ideal for making pickled eggs.
Please refer to my Solar pickle recipes for additional brine suggestions:
NOTE: Fresh eggs are harder to peel, allow your fresh eggs to sit a few days before boiling.
(NOTE: A suggestion from one of our followers: Half vinegar half Texas Pete hot sauce one whole sweet onion. Works well also.)
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