The longer you leave the eggs to soak up the awesomeness in the jar, the better they are. I may have opened a jar the very next day and ate it, even then it was so good. These pickled eggs will not disappoint! You can WB them if you want, but I don’t. It has vinegar, which preserves them. If you are not comfortable with that, toss them in WB for 20 minutes.
As always since I am using the open-kettle method, the jars, lids, and rings need to be hot. So I put them in my oven and set it on 200 degrees. Be careful when removing them- they will be hot.
Take a large pot out and add all the ingredients for the brine, and bring it to a boil. Be sure to keep it hot, while you work on the jars.
Next take the eggs and hard boil them for 13 minutes. While those are boiling take the sausage and cut it up and boil it also (in another pot). When they float they are finished. Drain the eggs and sausage. Peel your eggs.
Now take one jar at a time out of the oven. It is important to keep the jars warm. Put in 1-2 garlic cloves and some raw onions in the bottom. Than take the eggs and sausage and layer them. When you have your eggs and sausage in the jars, pour the hot brine into the jar, remembering to leave the correct amount of headspace. I like to add a few slivers of onions again. Now I take the hot lids and rings and put them on, and set it on a towel. Leave it alone for 24 hours. The jars should all seal as they cool down.
After 24 hours, I flip the jars just to get the spices mixed around. The longer you let them sit the more pickled the eggs get. I found this recipe online and adapted it a bit for our taste. I hope you enjoy it.
- 6 C white vinegar
- 3 C water
- 9 TBSP pickling spice (I make my own pickling spice)
- 3 tsp salt
- 3 TBSP crushed red pepper
- 2 TBSP Cajun Hot Sauce
- 3 TBSP garlic powder
- 3 TBSP dehydrated onions
- 1 medium onion sliced
- 10 garlic cloves
- 16 eggs
- 13 oz of sausage