In my younger days I spent time in the rural wilds of Wisconsin. Aside from some very good beer and a bunch of toothsome bar food,one of the ubiquitous bar snacks were pickled hard boiled eggs, (it’s a bit of an acquired taste).
There are a bunch of different recipes but this is the quickest and easiest.
1 quart Mason jar
9 or ten hard boiled eggs (enough to fill the jar and don’t worry about head space.
Pack the eggs in the jar
Fill 3/4 to top with your favorite wing sauce
Fill the rest to top with white vinegar
Stick it in the fridge for nine days
Enjoy!
For simple quick pickling if you’re looking for flavor, you could use dill pickle juice, the leftover juice from pickled okra, mustard, probably Italian dressing. I’d say anything vinegar based.
Here’s a recipe that’s a tad more complicated.
Ingredients. Combine these in a sauce pan:
1) 2 Cups of White Vinegar
2) 1/2 Cup of Water
3) 1/2 Cup of White Sugar
4) 1 teaspoonful of salt
5) 1 teaspoonful pickling spice
6) 1 teaspoonful red pepper flakes
7) 4-5 cloves
8) 1 Cinnamon Stick
9) 2-3 Banana Peppers (yellow color) cut into rings (discard stems). Include the seeds as well.
10) 2-3 Green Jalapeno Peppers cut into slices
11) 1/2 Red Pepper cut into strips
12) A few rings of a freshly cut White Onion
Allow all ingredients to simmer on the stove for at least 10-15 minutes. Stir occasionally while simmering.
Step 3: Combine Eggs and Broth
Remove the broth from the heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs. Scoop some more of the peppers/onions/spices into the jar. Add 3 more eggs. Continue to add the peppers/onions/spices and eggs. When done, pour the remaining broth into the Mason Jar, using a funnel if you like, to within a quarter inch of the top. You may have some leftover broth, depending on the size of the eggs and peppers, etc. If you are short on broth, just top off with white vinegar.
Hand tighten a lid and ring on the Mason Jar and let it cool. Then place it in the refrigerator for 2-3 weeks.