I shared last week my new found love of canning and pickling everything. If you live anywhere in the upper Midwest, I am sure you’re well aware of how important pickling is. Honestly, it wasn’t until I moved to North Dakota I realized that people here pickle everything! Making pickles are a BIG deal and people here LOVE their pickles. Pickled watermelon rind, pickled pike, pickled sausage, and one of my husband’s favorites… pickled eggs.
A couple weeks ago, he asked me to make some for him. Let me tell you, true love is making pickled eggs for your husband even though the very smell of them makes your stomach turn. Pickled eggs = not my bag. But I’ve gotten a lot of interest in the recipe since I shared a photo of them several weeks ago. So, if you’re into eggs and anything pickled. Give it a go!
My husband and a group of his friends completely destroyed two jars of these things + all of the onions in the jar in one night!! I would guess they were quite a hit. North Dakota farmer approved, there you have it. Feel free to up the spiciness by adding another red chile, if you like things hot.
- 2 1/4 cup water
- 2 1/4 cup vinegar
- 6 tablespoons sugar
- 3 tablespoons salt
- 1 1/2 tablespoons pickling spice
- 1 dried red chili
- 18-20 hard boiled eggs, peeled
- 1 medium onion, sliced into half moons
- Add 9-10 eggs per quart sized jar. Layer with sliced onions. Add half of a dried red chili to each jar.
- Mix together water, vinegar, sugar, salt, and pickling spice in a small saucepan until sugar dissolves and mixture comes to a slow boil.
- Pour brine into quart jars to cover eggs and screw on lids. If you need more brine, add equal parts of vinegar and water to cover.
- Refrigerate and let set for about a day. Eggs should be ready to eat after one day.
- Recipe yields 2 quart jars