Our favorite Pickled Eggs
This is our favorite recipe for pickled eggs, a spring treat when the hens start laying a lot of eggs! It's similar to "German" pickled egg recipes and came from a Montana pioneer friend that he got from his mother. These are great to eat plain, or make a superb egg sandwich, egg salad, chef salad, or deviled eggs!
Ingredients
- 1 cp Apple Juice
- 1 1/2 cp Apple Cider Vinegar
- 3 Tbsp soy sauce
- 4 cloves garlic, peeled
- 1 tsp dry mustard
- 1 tsp ground cloves
- 12 eggs, hard boiled
Instructions
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Peel the 12 eggs and place in glass jars.
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Combine the rest of the ingredients in a pot and bring to a boil.
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Pour brine over eggs to cover them. Put lid on securely.
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Chill for 24 hours. The eggs get more flavorful the longer they sit.
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Eggs will keep in the fridge for several weeks.