Spicy Pickled Eggs

Shelf stable Pickled Eggs or Pub Eggs recipe inspired by 1870’s Homestead and Simple Living Alaska. You can do plain by taking out the peppers and onion but I prefer a little kick.

Ingredients

• Dozen Eggs
• Vinegar (white or apple cider for taste)
• red onion
• jalapeno peppers (or any other spicy pepper of choice)
• Pickling spices

Equipment

• Half Gallon Jar (wide mouth preferred)
• Pickling Pebble (glass weight)
• Lid

Directions

1. Clean Jar with a mild detergent and dry
2. Hard boil eggs (pot, instantpot, egg cooker) and peel
3. Pour a little vinegar in the jar and slosh around to sanitize
4. Put a small amount of pickling spices in the bottom and a layer of eggs
5. Place some red onion and peppers in and another layer of eggs
6. Repeat to top leaving head room for the Pebble
7. Pour in Vinegar tapping and shaking gently to ensure no air bubbles are trapped
8. Place Pebble on top ensuring eggs are completely submersed in the vinegar
9. Screw on lid and let sit in a cool dry place away from sunlight for 3 weeks