Pickled Eggs (2025)

6 Hard Boiled Eggs, peeled
1/2 pound Smokies (Smoked Sausage), sliced
1 Onion, sliced thin
1 cup White Vinegar
1 cup Water
1 tbsp Pickling Salt
1 tsp Black Pepper Whole
1 tsp Mustard Seed
1 tsp Pepper Flakes

Hard Boil and peel 6 eggs.
Cut up sausage and onions.
Pack a 1 litre (quart) jar with layers of onion, sausage, eggs.

Combine Vinegar, Water, Salt, Pepper, Mustard, and Pepper Flakes in a saucepan. Bring to a boil. Reduce to simmer for 5 minutes. Pour into jar, ensuring everything is submerged. Cap. Allow to cool. Refrigerate.

Tasted after 3 weeks. The eggs are good. The sausages are good. The onions are freakin’ amazing. They have the salt and sour of regular vinegar pickles plus umami.

Batch #2 (2025-09-22)

6 Hard Boiled Eggs, peeled
3 small beets. Roasted. Sliced
1 Onion, sliced
1 1/3c Vinegar
2/3c Water
1 tbsp salt
1 tbsp pickling spice

Hard boil and peel 6 eggs
Wash beets. Wrap in foil. Oven roast at 400F for 40 minutes. Peel and slice
Slice onion.
Layer beets, onions, eggs in 1 litre jar.
Bring brine to a boil. Simmer for at least 5 minutes. Pour into jar, ensuring everything is submerged. Allow to cool. Refrigerate.

Tasted after 3 weeks. These are really good! The beets, especially. I’m not sure if more beets would overwhelm the rest, but next time use more beets!

Batch #3 (2025-09-29)

6 Hard Boiled Eggs, peeled
1 Onion, sliced
Two very small garlic bulbs, sliced
4 Jalepeños, sliced
1 sprig of dill
20 mustard seeds
12 black peppercorns
1 tbsp salt
1 1/3c Vinegar
2/3c water

Place garlic, dill in bottom of 1 litre jar. Layer onions, jalepeños, eggs.
Bring brine (vinegar, water, mustard, peppercorns) to a boil for a few minutes. Pour into jar, ensuring everything is submerged. Allow to cool. Refrigerate.

No Onions Batch (2025-10-02?)

8 Hard Boiled Eggs, peeled
2 small garlic cloves
1 tbsp pickling spice
1 tbsp salt
1 1/3c Vinegar
2/3c water

Batch #4 (2025-10-05)

8 Hard Boiled Eggs, peeled
1 large onion cut into chunks
1/2 tsp peppercorns
1/2 tsp whole cloves
1/2 tsp crushed cayenne
2 bay leaves
1 tbsp salt
1 c Balsamic Vinegar (6%)
1 c water