This is my recipe for making pickled eggs. I’m still working on perfecting it, as we’ve come to notice that sometimes it’s a bit too salty. I’ve also noticed that our duck eggs take a bit longer to really absorb the brine nicely, so I place those at the bottom of the jar and top it with chicken eggs.
Once the jars are covered with the brine, I lightly place a lid and rim on top. Let the jars cool to room temperature before placing them in the refrigerator. They are ready in about 3 days, but the longer they sit in the brine, the more “pickle like” they will become. The eggs will keep for weeks in the refrigerator, but I’m not sure exactly how long since these disappear fast in my house!!
(*This is just a guide and option in showing my recipe, as there as so many different ways to add flavors. This recipe is not intended for a long term storage solution.)
