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!
Our Favorite Pickled Eggs
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
- Peel the 12 eggs and place in glass jars.
- Combine the rest of the ingredients in a pot and bring to a boil.
- Pour brine over eggs to cover them. Put the lid on securely.
- Chill for 24 hours, The eggs get more flavorful the longer they sit.
- Eggs will keep in the fridge for several weeks.
Notes
**Note: These are not shelf stable and must be kept refrigerated.**