12 

12 

1 cup

250 mL

1 tbsp

15 mL

2 tsp

10 mL

1 tsp

5 mL

Place eggs in a 4-cup (1 L) jar fitted with a lid. In a small saucepan, mix together vinegar, water, sugar, pickling spices and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Strain liquid through a cheesecloth, if desired, and pour half of hot vinegar mixture into each jar; cover with lid. Refrigerate at least 2 days before using. Pickled eggs will keep one month in the refrigerator.

Makes 12 pickled eggs.

Variations

For a quick method of pickling eggs, place hard-cooked eggs in pickle or pickled beet juice. Refrigerate at least 2 days before serving.

Tip

To Make Hard-Cooked Eggs: Place cold eggs in a single layer in a saucepan. Cover with at least 1-inch (2.5 cm) cold water over top of the eggs. Cover saucepan and bring quickly to a boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 20 to 25 minutes. Drain water and immediately run cold water over eggs until cooled. Crackle shell, then roll egg between your hands to loosen. Begin peeling at the large end. Hold under cold running water to help remove the shell.

Always keep a supply of pickled eggs in your refrigerator for a quick, healthy snack. Use pickled eggs to make egg salad or devilled eggs. Slice them for a sandwich filling or chop them to garnish a salad.

To make your own pickling spices use: 1 tsp (5 mL) peppercorns, 10 whole cloves, 1 bay leaf and 2 dried whole chili peppers.

Food Handling Tips

Best for a long time

If eggs have been kept refrigerated, they can be eaten for a short time after the Best Before date. However, keep in mind that the Best Before date (28-42 days from the packaging date) indicates the length of time the eggs will maintain their Grade A quality. After the Best Before date, eggs should be cooked thoroughly (for example, used for baking or hard cooking).