Mastering Homemade Pickled Eggs with a Tangy Twist #pickledeggs #acv

Hi friends, Thanks for stopping by and checking out how to make our favorite recipe for Pickled Eggs!! If you are in the elite (lol) crowd of liking these eggs...Welcome to the Club! If not, no worries!! Maybe you have a friend that would like this recipe. All are Welcome! Listed below are the details and the brine trick that sets this recipe apart from others. Let me know in the comments if you happen to try to make the eggs this way! I'd love to hear all about it!! Thanks again for watching and God Bless.

Christine's Routines

Yield: 64 oz jar
Salt Brine:
1 C salt (of your choice) I used pickling salt
1 Quart filtered water (let water sit on the counter for 24 hrs if you don't have filtered to de-chlorinate)
Add hard-boiled eggs to the brine mix and set in the fridge for 2 days.

Pickle Brine:
Dry:
Fresh Dill (amount up to you)
3 Bay Leaves
6 Cloves of Minced Garlic
1 T Coriander
2 tsp Whole Mustard Seed
2 T Black Peppercorn
1/2 tsp Crushed Red Pepper
Wet: (amounts are your choice)
Fill jar 1/2 up with filtered water
1 C White Vinegar
1 C Apple Cider Vinegar

Rinse eggs off after 2 days and return to jar. Add dry ingredients on top of the eggs. Then add the wet ingredients. Let sit in the fridge for at least two weeks before tasting. The longer the better!!

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Equipment I'm using:
Sony ZV1
Fovitec
Rode Microphone

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