Notes:

• I found out from a friend who does pickling that using pure vinegar instead of diluting it 50/50 with water will make the eggs rubbery much faster and it does nothing to help the pickling process or flavor.
• All batches were made with ~18 hardboiled and pealed eggs and placed in 64 oz. wide mouth jars (I bought half gallon jars of pickle spears from Walmart) with enough vinegar or mixture to cover the eggs well.
• For the first 5 batches I didn't do anything to the pickling mixture other than to mix it while the eggs were cooking (no boiling or simmering).
• I usually wait a month before sampling (or serving) the eggs.  I've seen some recipes that state as little as "chill overnight before serving".  I don't think the eggs are really pickled until a couple weeks pass, but they are edible at any time, of course.
• I refrigerate my all batches and have had some remain edible for >16 months, but the eggs tend to get pretty rubbery after several months.
• Here is a nice two page .pdf from University of Wisconsin Extension: eb1104.pdf  It contains a lot of good basics.

Place an onion slice into bottom of a 1 quart Mason jar. Place three boiled eggs on top on onion slice in jar. Evenly distribute three garlic cloves and three pickled hot chili peppers among the three eggs Add two more onion /egg/garlic/pepper layers and top off with more onion. Build up the second Mason jar the same way. Pour the boiling brine into the jars making sure the liquid covers all contents. Place lids and tighten screw bands. Allow jars to cool on counter top for one hour and then refrigerate for 10 days before sampling.

This recipe is courtesy of Joseph Ellis.

•  Broke 'em out for a poker game on the 18th of October, 2008.  They damn near ate them all.
•  Very good.

•  12.7 oz. malt vinegar
•  10 oz. white vinegar
•  20 oz. water
•  1 tbsp of minced onion
•  8 tbsp sugar
•  2 tbsp garlic powder

•  Broke 'em out for a poker game on the 18th of October, 2008. 
•  Very tasty

•  8.5 oz. balsamic vinegar
•  10 oz. white vinegar
•  20 oz. water
•  1 tbsp of minced onion
•  8 tbsp sugar
•  2 tbsp garlic powder

•  Broke 'em out for a poker game on the 18th of October, 2008.  They damn near ate them all.
•  Again, my favorite recipe so far.

Notes: Pickled Garlic

•  At first this was pretty hot and too salty but after a year (yes, it sat in the fridge for a year) it was extremely popular and not that hot at all.
•  Also, seemed too salty at first but that cleared away too.

Notes: Pickled Broccoli

•  A year and a half later I finally remember to serve this at a poker game.  Those who tried it liked it but most people gagged at the idea of pickled broccoli.

• 12.7 oz. red wine vinegar
• 12.7 oz. red wine garlic vinegar
• 5 tbsp sugar
• 2 tbsp garlic salt
• 2 tbsp minced onions
• 5 oz. jalapeno slices
• Water to top container

Notes:

• Home grown eggs fresh from the farm!!
• One 28-ct batch.

Batch #14 (May 2005)

• 8.25 oz. balsamic vinegar
• Topped with apple cider vinegar
• 8 tbsp sugar
• 2 tbsp salt
• 1/2 fresh onion (slices)

Notes:

• One 18-ct batch.
• Nice color from the balsamic vinegar. 
• This is my favorite recipe so far.
• We finished these off on March 3^rd, 2007

Batch #13 (May 2005)

• 12.7 oz. malt vinegar
• Topped with white vinegar
• 8 tbsp sugar
• 2 tbsp salt
• 1/2 fresh onion (slices)

Notes:

• One 18-ct batch.  
• Within 2 days these eggs were excellent

Batch #12 (May 2005)

• Leftover juice from two jars of Penrose Hot Sausages.

• Two 18-ct batches.  Took the leftover juice from the sausages and ran it thru a couple coffee filters to remove the bits of fat floating in it and then simply poured it over the eggs. (Idea was suggested by a reader of this webpage!)
• Tasty, and cost nothing except for the eggs.

Batch #11 (March 2005)

• 4 tbsp salt
• 6 tbsp sugar
• 1/4 gal Apple Cider Vinegar
• 1/4 gal White Vinegar
• Canned Jalapeños (a few spoonfuls)
• 3 tbsp minced onions

Notes:

• Two 18-ct batches with same recipe. Mixed equal parts white and apple cider vinegar with spices but did not boil.
• Added the jalapeños and onions in layers with the eggs and then poured pickling mix over all.

My first 10 recipes