It's that time of year where I need to stock up on my pickled eggs to get me through the season.
I always like to have plenty on hand in case I go thru a lull, so-to-speak, and get lazy …. Hey, it happens.
It requires some time and patience, but it's always worth the effort.
I might do this once more before the warm weather hits. Who knows.
In this particular case, I cooked up 5 dozen large eggs. Peeled and ready for canning.
My signature flavour is "Steak n'Eggs", as I use Montreal steak spice in the brine.
It's fantastic, and I have had no complaints from anybody on this.
I go with a 2:1 vinegar to water ratio. I use pickling vinegar, which has 7% acid.
I always like to use a standard brine. This time I went with:
1800 mL vinegar
900 mL water
⅔ cup Kosher salt
2 tbls sugar
Let this mixture to come to a rolling boil for 5-10 minutes.
I then add the eggs, the steak spice, then pour the hot brine into the jar. Promptly seal the jar.
Do not overstuff, or try to put too many eggs in the jar. Give some space to allow some "tumble" room for the eggs to play.
I prefer to have the jars sit for at least 4 weeks before opening.
In that time, I like to tumble the jars once-in-a-while to distribute flavours.
Enjoy!