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Boil your eggs. Peel them and place them in a strainer to cool down. If you pickle them while they are still hot, they tend to stick together in the jar. Do not refrigerate them, though. You just want them to come down to a temperature that is comfortable to work with.
Once the eggs are cooled down, place them into your jar. Fill the jar, with the eggs in it, to within 1/2 inch of the rim (be sure the eggs are covered completely) with fresh water. Pour out the water into a measuring cup to see exactly what amount of water/vinegar you will need. You will want a 50/50 ratio of vinegar to water.
Keep the eggs in the jar and add the crab boil and crushed red pepper flakes.
Mix the proper amounts of vinegar and water in a non-reactive (enameled or steel) saucepan, and bring to a boil. Meanwhile, heat up the lid and ring by boiling them in water, in a separate pot, for 5 minutes.
Carefully pour the vinegar/water mixture over the eggs and hand tighten the hot lid and ring to the jar. The seasonings will mix throughout the jar as you pour the liquid. Let the eggs rest on the counter, to cool and seal. The jar will make a POP sound when it seals. Once cooled, invert the jar and swirl it a bit to make sure the spices mix around evenly.
After a week or so, the eggs are ready to eat. Pickled eggs will keep up to 3 weeks in the fridge.