Pickling eggs is a great way to preserve the overflow of eggs our hens produce in the spring, make a hand-y snack, or level up your egg salad or deviled egg recipe.
One of the favorites in our house is a Spicy Pickled Egg recipe shared by fellow poultry farmer, poultry nutritionist, and president of the Fertrell Co, Jeff Mattocks.
I am not a fan of super spicy things (no buffalo hot wings for me, thank you), so my measures of spicy ingredients are on the low end. One other tweak I do on this recipe is to use smoked pepper flakes.
Spicy Pickled Eggs
2 doz peeled hard cooked eggs
2 1/4 cups apple cider vinegar
3/4 cup white wine vinegar
1 tablespoon of Real salt
1-2 tablespoon red pepper flakes
2-3 shakes of Tabasco sauce
6 cloves of garlic peeled and halved
1 half gallon glass jar with lid
How to make it:
Heat the ingredients in a sauce pan until it boils.
Pour this mixture over the eggs in the jar making sure the eggs are covered.
Refrigerate for 4 weeks before serving.
These will last in the fridge for a couple of months thereafter but mine are usually gone in a couple of weeks.
Pickle these under refrigeration 39*F.
Do not use eggs that have holes in them or are broken in any way.
From Jeff Mattocks, Fertrell.