This is our favorite recipe for pickled eggs, a spring treat when the hens start laying a lot of eggs!

It’s similar to “German” pickled egg recipes and came from a Montana pioneer friend that he got

from his mother. These are great to eat plain, or make a superb egg sandwich, egg salad, chef

salad, or deviled eggs!

 

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Our Favorite Pickled Eggs


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  • Author: Mark & Jill Baker

Ingredients

Scale

Ingredients

1 c. Apple Juice

1 1/2 c. Apple Cider Vinegar

3 Tbsp. Soy Sauce

4 Garlic Cloves, peeled

1 tsp. Dry Mustard

1 tsp. Ground Cloves

12 Eggs, hard boiled


Instructions

Instructions

  1. Peel the 12 eggs and place in glass jars.
  2. Combine the rest of the ingredients in a pot and bring to a boil.
  3. Pour brine over eggs to cover them. Put the lid on securely.
  4. Chill for 24 hours, The eggs get more flavorful the longer they sit.
  5. Eggs will keep in the fridge for several weeks.

Notes

**Note: These are not shelf stable and must be kept refrigerated.**