Easy, Old Fashioned PICKLED EGGS!

We often have an abundance of farm fresh eggs on our farm. We always have 1-2 dozen being saved in our fridge for pickling, egg sandwiches or boiling! I don’t boil eggs until they are 3-4 weeks old. This helps making the shell easier to peel off. Instructions: 12 eggs 3 cups white vinegar 1/4 cup white sugar 1 tablespoon salt 1-2 bay leaves 2-3 cloves of garlic Boil eggs 8-10 minutes. Drain. Add ice cold water, let sit for about 10 minutes in cold water (refresh the water if it gets warm). Peel eggs. Boil vinegar, sugar and salt until everything is blended and looks clear. Let eggs and vinegar reach room temperature. Add bay leaves and garlic to a washed jar. Add eggs to the jar. Cover eggs completely with vinegar mixture. Label lid 1 week from date of jarring to know when it’s ready to eat! Label lid 2-3 months from date if jarring (this is the expiration date. Refrigerate. Enjoy! #egg #eggs #pickledeggs #pickling #eggrecipe #eggrecipes #oldfashioned #oldfashionedcooking #homesteadlife #homesteading #homestead #farmfresh #farmlife #healthy #healthyfood