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As vinegar comprises most of the pickling brine, it needs to be right when making pickled eggs in order for the flavors and preservation to succeed. The flavor you get by using apple cider vinegar.

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Place the peeled eggs in a mason jar. In a saucepan, mix together white vinegar, sugar, pickling spice, and salt. Bring to a boil. Once the sugar is dissolved, add garlic and bay leaf. Pour the now-ready brine over the eggs, into the mason jar. Give your pickled eggs one week to marinate in the fridge.

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Pickled Eggs with Beets - Follow the pickled egg recipe and top the eggs with beet juice instead of water. It makes the eggs a pick/purple color. Use Apple Cider Vinegar; Change up the flavor some - Use Apple Cider Vinegar instead of White Vinegar Spicy Pickled Eggs; Heat things up - Slice up a jalapeno or other hot pepper and pickle it with your eggs for spicy pickled eggs.

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Combine the apple cider vinegar, water , sugar, salt, garlic cloves, pepper and bay leaf in a medium saucepan. Head over medium-high heat and bring to a simmer. Simmer the brine for 10 minutes, or until mixture is combined. Place the peeled boiled eggs in a clean and sanitized jar. Top with the sliced onions and pour the hot brine over the eggs.

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Put the vinegar in a saucepan. Add the sugar. Add the pickling spice. Stir and bring to the boil. Simmer for about 10 minutes. Allow to cool. Place the eggs in the Kilner Jar. Pour in the vinegar, allowing some of the pickling spice to go in the jar too. Seal and leave for at least two weeks, before consuming.

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Pickled Eggs. For steamed hard cooked eggs, place in a steamer rack over boiling water, cover, and steam for 15 minutes. Remove from the heat and rinse with cold water. For beet and beet juice for the beet pickled eggs, place the chopped beets in enough water to cover and simmer with the lid on until tender, 30 to 40 minutes, or use the liquid.

Boiled Eggs with Apple Cider Vinegar

Today we're making easy pickled eggs with apple cider vinegar and our home grown dill! I'll show you how to make them in this easy recipe. One of my favorite.

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Layer your eggs and herbs and spices into a quart-sized jar. (A dozen medium-sized eggs will actually fit in one jar.) Fill your jar half way with apple cider vinegar. Top with water. Secure with a plastic lid. Give the mixture good swish and place it in your refrigerator for at least a few days (for smaller eggs) or a week for better flavor.

INGREDIENTS A dozen hard cooked eggs, peeled 2 ¼ cups apple cider

Boil and peel a dozen eggs. Add the peeled eggs to a clean/sterilized half gallon jar. Prepare brine by add the water and vinegars as well as the salt to a pot. Bring to a boil, reduce heat and simmer for 2-3 minutes. Before pouring over eggs, add the optional peppercorns and red pepper flakes.

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Bring to a boil and simmer over moderately high heat, stirring, until sugar is dissolved, about 5 minutes. Let pickling liquid cool to warm, about 15 minutes. Layer beets, onion, eggs and dill in.

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In a medium saucepan combine apple cider vinegar, water, brown sugar, salt, garlic cloves, mustard seeds, black peppercorns, and bay leaf. Set the saucepan over medium-high heat on the stovetop and simmer for 10 minutes, or until the vinegar mixture is well combined. Place the peeled eggs and sliced onions in a clean jar then pour in the hot.

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Then, combine the vinegar, sugar, and salt in a large bowl, and stir until the sugar and salt dissolve. Next, layer the beets and eggs in a sterilized jar. Start with a layer of eggs, followed by.

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Peel garlic cloves, add them to your jar, along with the chili pepper and turmeric. Add ½-1 cup brine to the jar. Layer your eggs into the jar, packing them tightly, but not so tight that the whites break or crack. Pour remaining brine over the eggs until they're covered completely. Add lid and refrigerate for 2 weeks.

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Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars). Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat. Add spices and sliced veggies (onions/garlic/etc) directly into the jars.

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In medium saucepan, combine together ½ cup (125 mL) water, white vinegar, apple cider vinegar, sugar, onion, pickling spices, salt and chili flakes, if using. Bring to boil, stirring frequently, until sugar dissolves. Remove from heat. Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into each jar.

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In a medium saucepan, mix together vinegar, water, sugar, pickling spice, and salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in the garlic and bay leaf; remove from heat. Fill a clean 2-liter glass jar with your eggs. Tuck in some sliced red onion and fresh dill sprigs.