How to Pickle Hard Boiled Eggs
- 1). Place the eggs in a single layer on the bottom of a large saucepan. Pour water into the saucepan until it covers the eggs by 1 inch, and then cover with the lid.
- 2). Place over medium-high heat and bring the water to a boil. Remove the pan from the burner as soon as it starts boiling, and then allow it to sit for 15 to 18 minutes, with the lid still in place.
- 3). Fill a large bowl with water and ice cubes, and transfer the eggs to the bowl. Allow each egg to sit for one minute in the ice water. Move the saucepan, still holding water, back to the burner and heat the water to a simmer.
- 4). Transfer the eggs back into the simmering water for 10 seconds each. This allows the egg to expand, and will simplify shelling. Shell all of the eggs and place them in a sterilized glass jar.
- 5). Combine 1 qt. vinegar, 1/2 oz. pepper, 1/2 oz. allspice, and 1/2 oz. powdered ginger in a separate saucepan, and bring to a simmer for 10 minutes. Immediately pour the solution over the eggs.
- 6). Seal the lid on the jar and place in the refrigerator. Allow the pickled eggs to sit for two to four weeks to thoroughly season before serving. Use within three or four months for the best quality.
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