Kroger pickling spice
Put eggs in cold tap water with 1/2 cup salt and 1 ounce vinegar per gallon of water. Boil for approximately 3-5 minutes. Test by breaking 1 egg after 3 minutes. Stir eggs while they boil a few times to keep yellow (yolk) in the center. Put eggs in white vinegar for 12 hours.
Peel eggs (strip membrane). Place in jars. Mix 1/2 white vinegar, 1/2 water, 1 cup salt per gallon solution, 1 box pickling spice per gallon and small amount of onion, if desired. Bring to a boil and pour over eggs in jars.
1 or 2 doz. boiled eggs, shelled
2 c. vinegar
1 tbsp. salt
1 c. water
1 tsp. black pepper
1 tsp. dry mustard
1 pod hot pepper
1 med. size onion
Heat vinegar and water to boiling and pour
over eggs and sliced onion. Let stand 10
PICKLED QUAIL EGGS
Hard-boil and peel a dozen quail eggs ...
and place them in a bowl. Then combine a
small onion (diced), 1/4 cup of vinegar,
1/2 cup of water, and a dash of salt and
pepper, and bring the mixture to a boil.
Pour the hot pickling solution over the eggs
until they're completely covered ...then
store them in the refrigerator. Serve them
Spicy pickled quail eggs
4 dozen Quail eggs
3 cups white vinegar
4 teaspoons Salt
3 teaspoons Cayenne pepper
6 garlic cloves
10 whole allspice
2 teaspoons yellow mustard seeds
4 whole cloves didnt have so used one
thin slice of fresh ginger root
2 bay leaves
2 fresh hot peppers, such as Serrano or
Tabasco (I used 2 whole habaneros)
also added some fresh parsley and a sprig
of fresh thyme.
]Yellow Amish Pickled Eggs
1 medium onion, thinly sliced
3/4 cup water
1 cup white sugar
1 1/4 cups white vinegar
2 teaspoons salt
1 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/2 teaspoon mustard seed
Place eggs in a large pot and fill with
enough water to cover. Bring to a boil,
then cover and remove from heat. Let
stand 10 minutes. Cool under running water
and remove shells. Place hard-cooked eggs
in a large jar.
In a saucepan, combine the onion, water,
sugar, and vinegar. Stir in salt, dill, garlic
powder, and mustard seed. Bring to a boil,
then simmer over low heat for 5 to 7
minutes. Pour over the eggs in the jar.
Cover and refrigerate for at least 4 days.
The eggs will be yellow!
Think that's all I got
ETA: Obviously, you don't need to use quail eggs, just be sure that all the eggs are covered by the juice
I haven't tried that one, but I've heard that it is the best!! But you need to let it set for at least 3 weeks to get the best flavor. Just like any other pickled thing, the longer they sit, the better they are!!