PUB EGGS

Ingredients

• 2 tablespoons Pickling Spice (store‑bought blend or homemade (mustard seed, coriander, cloves, etc.))
• 1 tablespoon Sea Salt (coarse sea salt preferred)
• 23 large eggs Large Eggs (hard‑boiled, peeled)
• 2 cups White Distilled Vinegar (100%) (use 5% acidity vinegar for safety; fill jar completely)
• 1 teaspoon Granulated Sugar (balances acidity slightly)
• 0.5 teaspoon Red Pepper Flakes (optional for a mild heat)
• 1 piece Pickle Pebble (Fermentation Weight) (keeps eggs submerged)

Instructions

1. Sterilize the Jar

   Place the empty glass jar in a large pot of boiling water and boil for 5 minutes. Use tongs to remove and set on a clean kitchen towel to air‑dry.

   Time: PT5M

   Temperature: 212°F

2. Hard‑Boil the Eggs

   Place the 23 eggs on the rack of the Instant Pot, add 1 cup water, seal, and pressure‑cook on high for 5 minutes. Perform a quick release, then transfer eggs to an ice‑water bath for 5 minutes.

   Time: PT5M

3. Peel the Eggs

   Gently tap each egg on the counter and roll to loosen the shell, then peel under running water. Set peeled eggs aside.

   Time: PT5M

4. Prepare the Brine

   In a mixing bowl combine 2 Tbsp pickling spice, 1 Tbsp sea salt, 1 tsp sugar, ½ tsp red pepper flakes (optional), and 2 cups white distilled vinegar. Stir until salt and sugar dissolve.

   Time: PT5M

5. Pack the Eggs

   Using tongs, place the peeled eggs into the sterilized jar, leaving about ½ inch of headspace at the top.

   Time: PT5M

6. Add Brine and Weight

   Pour the prepared brine over the eggs, ensuring they are fully submerged. Drop the pickle pebble on top to keep eggs down.

   Time: PT5M

7. Seal and Store

   Close the jar with its lid (not overly tight), place it in a cool, dark pantry, and let it sit for at least three weeks before tasting.

   Time: PT0M

Nutrition Facts

Calories

78

Protein

6 g

Carbohydrates

0.6 g

Fat

5 g

Fiber

0 g