Pickled Eggs Recipe - 3 versions

I have a few people interested in Pickled Eggs since I posted my photos for I Heart Macro. So here is my recipe, its easy too :)

Pickled Eggs:

1 dozen eggs, hard boiled, peeled and punctured
2 cups vinegar
1 tbsp sugar
1 tbsp salt
1 tbsp garlic salt
1 onion, thinly sliced
bay leaves.

Bring ingredients to a boil, except onion and bay leaves. Place eggs into hot jars, adding some onion and a couple of bay leaves. Pour hot mixture over them and seal with hot lids.

Let stand a couple weeks before munching on them :)

This is easily doubled.


Hot & Spicy Pickled Eggs:

1 dozen eggs, hard boiled, peeled and punctured
3 cups vinegar
3 tbsp dried chives
2 tbsp dried thyme
2 tbsp dried parsley
peppercorns
bay leaves
dried chili peppers

Bring ingredients to a boil, except peppercorns, chili peppers and bay leaves. Place eggs into hot jars, adding some chili peppers, peppercorns and a couple of bay leaves. Pour hot mixture over them and seal with hot lids.

Let stand a couple weeks before munching on them :)

This is easily doubled.


Spiced Pickled Eggs:

1 dozen eggs, hard boiled, peeled and punctured
1 onion, thinly sliced

Ingredients to Boil:
3 cups red wine vinegar
1 cinnamon stick
1 tbsp honey
1 tsp whole allspice
1 tsp whole cloves
1/2 tsp whole coriander seeds
1 quarter sized slice of fresh ginger
1 bay leaf.

Combine these ingredients and bring to a boil over medium heat, reduce heat and simmer for 5 minutes.

Place eggs and onion into hot jars, pour over hot mixture and seal with hot lids. Let stand a week or so before eating.


NOTE if jars do not seal, eggs will keep in the refigerator for two months.