Homemade Pickled Eggs for the Pantry

Ingredients

For the Brine:

• 4 cups white vinegar
• 4 cups apple cider vinegar
• 8 cups water
• 4 teaspoons kosher salt
• ¾ cup sugar

For Each Jar:

• 7 boiled and peeled eggs
• 3 slices jalapeño
• A mix of chopped red, yellow, and green bell peppers
• Sliced onions
• 1 teaspoon dill weed (½ tsp for layering + ½ tsp on top)
• Pinch of black peppercorns

Instructions

1. Prepare the Eggs
   Boil your eggs until hard-cooked. Cool slightly, peel, and set aside. You’ll need about 7 eggs per pint jar.
2. Make the Brine
   In a large pot, combine both vinegars, water, kosher salt, and sugar. Bring to a boil, then reduce heat and keep the mixture hot.
3. Prep the Veggies
   Slice your onions and chop the bell peppers (red, yellow, and green). Slice the jalapeños into thin rings.
4. Pack the Jars
   In sterilized pint jars:
   • Add 3 slices of jalapeño and 3 eggs.
   • Layer in some onions, bell peppers, and a pinch of black peppercorns.
   • Sprinkle in ½ teaspoon dill.
   • Add 4 more eggs and top with another ½ teaspoon dill.
5. Add the Brine
   Carefully ladle the hot brine into each jar, leaving ½ inch headspace at the top. Wipe jar rims clean and apply lids and rings.
6. Water Bath Process
   Place jars in a water bath canner, bring to a boil, and process for 15 minutes.
7. Cool and Seal
   Remove jars carefully, ensuring they don’t touch each other. Let them cool overnight.
   The next morning, check seals — lids should be firm and slightly concave.

Storage

Store sealed jars in a cool, dark pantry. Once opened, refrigerate and consume within a few weeks.

Tips & Variations

• Add a clove of garlic or a dash of mustard seed for extra flavor.
• For spicier eggs, use more jalapeños or include a serrano pepper.
• Try using beet juice in part of the brine for beautiful pink pickled eggs!