Bar Pickled Eggs
Popular at taverns across Wisconsin, bar pickled eggs are an easy and delicious hard boiled snack.
- 12 hard boiled eggs (peeled and cooled)
- 3 cups white vinegar
- 1 cup water
- 1/3 cup sugar
- 2 teaspoon kosher salt
- 2 cloves garlic (minced)
- 2 teaspoons coriander seeds
- 1 1/2 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon allspice berries
- 2 bay leaves (crumbled)
- 1 inch cinnamon sticks (crushed or broken into pieces)
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground ginger
Add vinegar, water, sugar, salt, garlic and pickling spices to a medium saucepan set over medium heat. Bring to a simmer and cook until sugar and salt has dissolved. Approximately 5 minutes. Cool the brine in the refrigerator.
Add eggs to quart jars, or container of your choice and add brine (including pickling seasonings and garlic) to each jar to fill. Any extra brine can be discarded. Store in the refrigerator for at least a week before enjoying.
Optional: add slices of yellow onion to each jar if desired as well.
The pickling spice is an adaptation of my homemade pickling spice blend. Feel free to alter the quantities, or substitute your favorite store-bought blend instead.
IF YOU LIKED THIS RECIPE check out my Pickled Red Onions as well!
Calories: 140kcal | Carbohydrates: 8g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 373mg | Sodium: 905mg | Potassium: 158mg | Fiber: 1g | Sugar: 12g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg