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Prep 45 mins
Cook 15 mins
I have a thing for good pickles, of any and all sorts, eggs being one of them. I've been playing around with pickled egg recipes for years. This is my favorite. No one really creats a recipe. We all borrow (steal) a bit from this one and a little from that. It does however boost the ego to call the end result 'mine' even if that is not exactly the truth. I've carefully filed the serial numbers off so I can safely say this one is 'mine'. .
- 16 large eggs, at room temperature
- 1 1⁄2 cups white vinegar
- 1 1⁄2 cups water
- 1 1⁄2 tablespoons pickling spices, tied in cheese cloth
- 6 -8 cloves garlic, peeled (3-4 per jar)
- 3 whole jalapenos, topped,quartered lengthwise,seeded and devaine (1 1/2 per jar)
- 2 bay leaves (1 per jar)
- 8 -10 pearl onions, peeled (4-5 per jar)
- 4 -6 whole dried japone chilies (2-3 per jar)
- Bring a large pot, half full of water, with 1 Tbs Kosher salt added, to a boil.
- Meanwhile pierce the big end of the eggs with a pin.
- Fill a large mixing bowl half full of water, add 2-3 trays of ice cubes.
- When the pot of water is rapidly boiling spoon the eggs gently into it.
- Set timer for 11 minutes.
- When timer'dings' remove the eggs to the ice water with a slotted spoon.
- Mix the Vinegar and Water in a small pan, add the pickling spice bag.
- Bring to a boil for 2-3 minutes.
- Remove from heat.
- In sterile jars place the Garlic, Jalapenos, Bay Leaf, Pearl Onions, and Japone chilies.
- Shell the Eggs.
- Add them to the jars.
- Remove the Pickling Spice bag from the vinegar mixture.
- Fill the jars with the scalding vinegar mixture.
- Seal and let cool to room temperature.
- Refridgerate for at least a week, two is better.