So if you’re not feeling the over sugared easter treats, here’s a fun recipe that you can make a few days in advance. If you like pickled food in general, you’d probably like pickled eggs. The strength depends on how long you leave them pickle, from 2 days to over a week. I just ate one that had been pickling for over a week, and WOW, was it ever vinegar tasting. You can choose how long to pickle based on your palette. If you have kids and you want to go on the milder side, only pickle a few days.
You’ll need some pretty Mason jars, if you want to be efficient choose larger ones. Or you can do smaller ones with only 2 or 3 eggs on each jar. You can make more colors that way.
Pickled Eggs Recipe
1 dozen eggs
5 cups white vinegar
1/2 cup sugar
1 large white onion, chopped
1 1/4 tsp salt
5 cloves garlic, peeled
1 tbsp peppercorns
Hard boil and peel eggs, set aside.
In a large sauce pan, combine vinegar, sugar, onion, salt. Bring to a boil, stir to ensure all ingredients have combined.
While pickling liquid is coming to a boil, peel garlic and measure out peppercorns. Set aside.
Line up your jars and place eggs in jars. Do not pack too tightly or they’ll stick together and not color evenly.
Divide garlic and peppercorns evenly and place in jars. Then add pickling liquid to the top rim of each jar. Make sure each jar gets some onions.
Add food coloring to each jar. You can go very light or dark. If you plan on pickling for a short time, go with more food coloring for more dramatic results.
Cover jars with lids and place in fridge. They will last as long as two weeks, but will be pretty strong by then. I’d recommend pickling a few days to five days.
Recipe notes: I tried natural food coloring if you don’t want to use the fake stuff. It was ‘ok’. So so results. I think the blues and greens worked better. The cheapie grocery store stuff works the best, don’t fight it.
Have fun pickling away! And don’t forget to make deviled eggs out of this with a hit of sriracha as a garnish. So good!