These pickled eggs are free from gluten, dairy, and added sugar. This recipe requires a minimum 8 days of curing before you can begin enjoying these eggs. I recommend buying all herbs and spices from a local farmer’s market, not from China.
INGREDIENTS:
-farm fresh free-range duck eggs, chicken can be substituted
-fresh organic red onion, sliced
-fresh organic garlic cloves, sliced
-pickling spice
-red pepper flake
-fresh organic dill
-garlic powder
-ground mustard
-mustard seed
-whole peppercorns
-apple cider vinegar
-water
-pink himalayan or kosher salt
-garlic powder
-onion powder
Boil eggs until hard ahead of time, then peel them when cooled.
Begin by putting a 50/50 mixture of apple cider vinegar and water on high heat in a stock pot. Add about three clusters of fresh dill, pickling spice and half of the sliced onions.Boil down about 25% of the mixture then remove from heat.
Take multiple canning jars, and add fresh sliced garlic, the remaining sliced onions, pickling spice, a few shakes of salt, 5 peppercorns, a light dusting of pepper flakes, and a one thick cluster of fresh dill per jar. Lightly dust the inside of each jar with garlic powder, onion powder, and ground mustard. Fill each jar to the top with peeled, boiled eggs.
Fill each jar half-way with boiled vinegar mixture from the stock pot. Fill the rest of the jar to the top with water. Close jars and refrigerate.
Let cure a minimum of 8 days. Best if served while ice fishing, camping, or at deer camp.
INGREDIENTS:
-farm fresh free-range duck eggs, chicken can be substituted
-fresh organic red onion, sliced
-fresh organic garlic cloves, sliced
-pickling spice
-red pepper flake
-fresh organic dill
-garlic powder
-ground mustard
-mustard seed
-whole peppercorns
-apple cider vinegar
-water
-pink himalayan or kosher salt
-garlic powder
-onion powder
Boil eggs until hard ahead of time, then peel them when cooled.
Begin by putting a 50/50 mixture of apple cider vinegar and water on high heat in a stock pot. Add about three clusters of fresh dill, pickling spice and half of the sliced onions.Boil down about 25% of the mixture then remove from heat.
Take multiple canning jars, and add fresh sliced garlic, the remaining sliced onions, pickling spice, a few shakes of salt, 5 peppercorns, a light dusting of pepper flakes, and a one thick cluster of fresh dill per jar. Lightly dust the inside of each jar with garlic powder, onion powder, and ground mustard. Fill each jar to the top with peeled, boiled eggs.
Fill each jar half-way with boiled vinegar mixture from the stock pot. Fill the rest of the jar to the top with water. Close jars and refrigerate.
Let cure a minimum of 8 days. Best if served while ice fishing, camping, or at deer camp.
