Award Winning Pickled Eggs - Kansas 2 time winner

Ingredients

• 16 pieces Large Eggs (room temperature, fresh)
• 1 quart Water (for boiling and cooling)
• 2 tablespoons Salt (kosher or table salt)
• 2 tablespoons Granulated Sugar (white granulated)
• 1 tablespoon Garlic (fresh, minced)
• 1 teaspoon Red Pepper Flakes (adjust to desired heat)
• 1 cup White Distilled Vinegar (5% acidity)
• 1 teaspoon Baking Soda (dissolved in water for peeling)

Instructions

1. Boil the eggs

   Place the 16 eggs in a quart jar, fill with water until fully submerged, and set the jar in a large pot. Bring to a rolling boil over high heat for about 2 minutes, then remove the pot from heat, cover, and let the eggs sit for 8 minutes, stirring once or twice.

   Time: PT10M

   Temperature: boiling

2. Make the pickling brine

   While the eggs sit, combine 2 tbsp salt, 2 tbsp sugar, 1 tbsp minced garlic, 1 tsp red pepper flakes, and 1 cup white distilled vinegar in a mixing bowl. Stir until the salt and sugar dissolve completely.

   Time: PT5M

3. Cool the eggs slightly

   After the 8‑minute rest, add enough cold tap water to the pot to lower the temperature of the eggs just enough to handle them safely—do not fully chill them.

   Time: PT2M

4. Peel the eggs with baking‑soda water

   Dissolve 1 tsp baking soda in a bowl of water. Transfer the eggs (four at a time) into this solution; the shells will slip off easily. Peel each egg, rinse under cool water, and shake off excess moisture.

   Time: PT5M

5. Pack eggs and add brine

   Return the peeled eggs to the quart jar. Pour the prepared brine over the eggs, ensuring they are completely submerged. Tap the jar gently to release any trapped air bubbles.

   Time: PT3M

6. Shake the jar

   Seal the jar tightly and give it a good shake so the salt and sugar settle at the bottom of the brine.

   Time: PT1M

7. Let the eggs pickle

   Store the sealed jar at room temperature (no refrigeration required). Shake the jar every few hours for the first day. After at least 4 days, the eggs are ready to eat.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

6 g

Carbohydrates

1 g

Fat

5 g

Fiber

0 g