How to Pickle Eggs 3 Ways - Golden, Dill, and Red Beet Pickled Eggs

If you haven't tried a pickled egg, you have missed out on one of the most unexpectedly delicious edibles! Here is my version of the recipe below! (The original of this recipe was found at PracticalSelfReliance.com by Ashley Adamant)

GOLDEN EGGS:
10 Hard Boiled Eggs
1 Cup White Vinegar
1 Cup Boiled or Distilled Water (The less chlorine the better)
2 Tbsp Sugar
2 Tbsp Salt
1/2 Cup Onion
4 Garlic Cloves
1 tsp Mustard Seed
1 tsp Celery Seed
1 tsp Ground Turmeric

DILL PICKLED EGGS:
10 Hard Boiled Eggs
1 Cup White Vinegar
1 Cup Boiled or Distilled Water (The less chlorine the better)
2 Tbsp Sugar
2 Tbsp Salt
1/2 Cup Onion
4 Garlic Cloves
1 tsp Mustard Seed
1 tsp Celery Seed
1 tsp Coriander seed
1 tsp Dill Seed
3-4 Fresh sprigs of Dill

RED BEET-PICKLED EGGS:
10 Hard Boiled Eggs
1 Cup White Vinegar
1 Cup Beet Juice (from your recently boiled beets or canned beets)
2 Tbsp Sugar
2 Tbsp Salt
1/2 Cup Onion
1 Stick of Cinnamon
8 Whole Cloves
8 Allspice Berries

To make the Brine, stir the Vinegar, Water (or Beet juice), Sugar and Salt together over low heat until dissolved and well incorporated.
In a very clean quart sized canning jar, place onion and all spices in the bottom. Pack with 10 peeled and washed hard-boiled eggs. Pour Brine over eggs until completely covered. Place lid tightly on jar and turn allow to cool to room temperature before placing in the refrigerator.
Store in refrigerator of 1 week before eating (for fullest taste). Pickled eggs should easily store for up to 4+ months in the refrigerator.

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