After researching a few different recipes and trying a couple, I have come up with my own recipe. Kind of stumbled onto it after running out of white vinegar one evening and finishing up with raw unfiltered apple cider vinegar. It turned out to be a pleasant surprise. So now, I use apple cider vinegar in place of white. It adds an additional dimension to the flavor profile. I also started adding more in the jar besides just eggs. In part, because I have always enjoyed a cucumber and onion salad which uses cold vinegar. By adding them with eggs, the jar gives a variety of flavors, tastes, and textures. All go great on a salad. So let’s get started.
What is needed:
- 1 1/2 cup apple cider vinegar
- 1 cup raw unfiltered apple cider vinegar
- 1/2 cup water
- 1 medium onion sliced
- 1-2 cloves garlic
- 1 tablespoon pickling spices
- 1/2 medium cucumber
First, cook the eggs. A standard way is to place eggs into a sauce pan and cover with water. Let set until they all reach room temperature, cold eggs take longer and are more prone to crack. Bring water to a full boil. Remove from heat and let stand for 10 minutes. Use a timer – “Siri, set timer for 10 minutes.” At the end of ten minutes, rinse in cold water and plunge into an ice batch to stop the cooking. Once fully cooled, peel the eggs. I usually cook the eggs a day or so in advance, so I only have to peel them while the pickling mix is cooking. Just makes it easier.
Second, make the pickling mixture. Slice the onion up. Slice the cucumber. In a medium sauce pan add the vinegars, 1/2 the sliced onions, garlic, pickling spices, and water. Bring to a boil. Boil a couple of minutes and turn the heat off. While this cooking and resting, peel your eggs.
Get your mason jar and make layers withe cucumber slices, onion slices, and eggs. You want to make sure the liquid mixture will flow between everything and fill the jar. Take the pickling mixture and fill the jar with it. Put the lid on and let it set until it is cooled down. Once cooled you can place in the refrigerator and in about 7 days you’ll have yummy pickled eggs, cucumbers, and onions. Enjoy.