Pickled Eggs... Kiwi Style

Today (Sunday Nov. 26... even though the blog shows it as the 27th it is still the 26th to me, haha) I blogged, worked on weaving the table runner, did some housework, and did up some pickled eggs. Now, I know that many of you do more than this in a day so it wouldn't seem like all that much, but for me it is. With health challenges I usually don't accomplish as much as I'd like to. Also, I have a lot of other things on my plate that take up a lot of time, a lot of them to do with volunteer work I do for my Spiritual Centre. But today I took a "me" day and didn't even go to church. I stayed home all day and acutely feel like I accomplished something today.

There are 9 small bantam eggs in each of these 5 pint jars. I plan to give some... most... maybe all away as Christmas gifts, so will make some pretty cloth things for the top of the jars, and will keep the rings as I only have 6 of this size (at least that I could find today, lol).

One thing I've noticed about these eggs is that they've gone a pale brownish color. Where they are pressed against the jars they are still white, but otherwise, where the spicy vinegar touches them, they've changed color. I'm wondering if this is due to using brown sugar instead of honey? Kiwi, if you read this post, can you tell me if yours go this color? It could give them a little less of an appetizing look.

Pickled Eggs - Kiwi Style

Vinegar of choice
1 TBSP pickling spice per 750 ml (3 cups) vinegar

- Bring to boil
- Add a big dollop of honey or brown sugar
- Stir until dissolved. Cool

- Fill sterile glass jars with hard boiled eggs (shelled)
- Top with cold spicy vinegar
- Screw on lid

- Keep for 4 weeks before eating
- Keep in fridge if not sealed

Thank you for this recipe, Kiwi!!

As I plan to give these as gifts, I wanted them sealed so they can sit under the Christmas tree without refrigeration. As the recipe said to cool the spicy vinegar first, I did, but with the limited knowledge I have in this area, I figured it had to be hot to seal the jars, so after everything was put together and the lids/rings were on the jars, I put them into my soup pot and covered them with water, then brought it to just starting to boil. I removed the jars from the hot water and turned them upside down for awhile then right side up. All of them sealed!! I hope it didn't alter (ruin) the taste or texture of the pickled eggs inside.

I'm looking forward to trying them out after the 4 weeks, which will take us right up to Christmas eve.

On the weather front... it's snowing and blowing out there. I was out just awhile ago and the drifts are pretty deep. I forgot to look at the thermometer while out there, but Environment Canada web site says it was -13 C at 1:00 am, so pretty "cool" out. I'm happy and grateful to be in a warm, comfortable home tonight and every night.