I love things pickled. One of my favourite things to eat pickled (besides, you know, pickles) is pickled eggs but they’re quite pricey. A small jar will typically run about $15 (Canadian). Turns out they’re really easy to make. I had an empty jar of extra garlic pickles (kept the brine) and some eggs and some vinegar.
That’s pretty much all you need, or you can make your own brine from scratch. I boiled the brine along with the extra vinegar, and added some extra spices for a bit of heat. I cooked the eggs in my instant pot (no fuss and they’re done in 5 minutes) peeled them, and put them into the pickle jar. I sealed the jar, let it sit out until it cooled down, and popped it into the fridge for a few days.
Yesterday was the first day I opened it up to see how they came out.
The flavour is decidedly tart – but not so tart that it makes your mouth pucker, and not in an uncomfortable way. Sometimes you get such a heavy vinegar taste that it makes the food obnoxious to eat, but not in this case. All it cost was the $2.99 carton of eggs, and they’ll last in the fridge for a very long time.
So before you go tossing out that pickle juice – try some pickled eggs (or carrots). Yum.