This is a half gallon ball-style jar (was originally a jar of Mt. Olive Pickels).

There’s about 20 eggs and two cans worth of sliced beets in there.

Saved the juice of the two cans worth of beets. Added about 2c of white vinegar. Added some sugar, some kosher salt, some peppercorns, some clove, and some bay leaves.

Specifically, the recipe said “~1.5c beet-can-water (add water if needed), 2 cups vinegar, 1c granulated sugar, 1tsp kosher salt, 1Tbs peppercorn, 8 cloves, 2 bay leaves.”

Of course, I tend to have a heavy hand when it comes to spices. And sugar. And salt. And vinegar.

Bring that to a boil until the sugar is fully dissolved, then simmer for ~5 mins.

Meanwhile, layer peeled, boiled eggs and beets in jar. I did a layer of 5 eggs, followed by half a can of beets.

Then pour the hot brine over the eggs. I put the mason jar on top of a cloth inside of (cold and empty!) saucepan to prevent messes.

Let the jar cool ~30 mins to room temperature uncovered (or covered with cloth). Then lid and refrigerate and let soak 2 days before consuming. Supposedly keeps 2-3 weeks in the fridge before texture starts to get gross, many people will eat them upto a month.

I was worried about not having enough brine…I had enough surplus to make a 1qt jar with about a dozen more eggs (and no beets) in it. Will probably gift it to a friend or neighbor, if I like how they come out.

My dirty secret is…this recipe came from an LLM. I was trying to figure out what to do with a surplus of eggs (chickens, amiright?) and pickling was one suggestion. One thing led to another and they gave me a recipe. I haven’t had pickled eggs in forever…but I can’t wait to break into these guys.