2 cups water, 2 cups vinegar, 2 Tbsp sugar, 4 tsp salt, and 4 tsp of a homemade pickling spice (1 tsp peppercorns, 10 cloves, 2 tbsp red pepper flakes, 1 crunched up bay leaf). Boil until sugar dissolves, simmer ten minutes, then pour over ~18 shelled hardboiled eggs. I used my pressure cooker to blast 18 eggs on high pressure for 5 minutes and got a perfect cook on ’em. They take three days to flavour up and should last in the fridge for a month, but HA HA I’ll be lucky if they last a week, I love pickled eggs. But not paying $10 markup on pickled eggs.
Honestly I love pickled eggs for that vinegar. I’m not sure how much I’ll care about the spices, but I’m going to try them. If things go poorly I’ll just use straight vinegar for the next batch.
Update; that recipe went SO POORLY. There was nothing physically wrong with them, but I’m pretty sure some dumbass just took a sweet pickle recipe and swapped out eggs and posted it for clicks. You ever eaten an egg that tasted both acidic and sweet? It’s not a fun experience. My brain was convinced I was about to die. The pure-vinegar option works a lot better and I like it fine, but it’s pretty acidic and could use some tweaking. I might mix in 1 part water to 2 parts vinegar and add a Tbsp of salt next time.
