Easy Classic Pickled Eggs

Ingredients

• 12 large eggs (hard boiled & peeled)
• 4 cups white vinegar
• 1 ½ cups water
• 1 ½ teaspoons course sea salt
• 1 tablespoon pickling spice

Directions

1. Sterilize a large mouth jar.
2. Hard boil and peel the eggs.

To make the Brine

1. In a pot combine the vinegar, water, salt and pickling spice.
2. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.
3. To Pickle:
4. Place peeled eggs into the clean jar.

Pour brine over eggs.

1. Seal jar. Leave on kitchen counter for about 1 hour, then place in fridge.
2. Let eggs sit in brine for at least 3 days before eating.
3. ENJOY!!

Notes

Always keep the pickled eggs refrigerated until ready to eat These will keep for several months.

You can take them out of the brine and bring them to room temperature before eating if you wish.

You can make less brine if you wish. I wanted to make sure I had the eggs completely submerged in the liquid.

Nutrition

Calories: 64kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 354mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg