No Nonsense Vinegar Pickled Eggs and Instant Pot Hard Boiled Eggs

As we approach Easter my thoughts turn to... Finding a new pickled egg recipe to try:@) I would consider these No Nonsense Vinegar Pickled Eggs a traditional, old time, preserving type recipe. Super simple and made with standard pantry ingredients. They are a vinegary, puckery egg that's great with a sprinkling of salt and nice cold beverage. Or, would be fantastic as egg salad (which I confirmed), deviled eggs, or in potato or macaroni salad. The recipe is easily scaled down too, I made a four egg test batch and like that these eggs do stay nice and white.

How to make hard boiled eggs in the Instant Pot Pressure Cooker:
1 C water in vessel.
Put rack in vessel and place eggs on rack.
Set to manual for 6 minutes.
At the beep turn off but leave eggs in pressure cooker for another 6 minutes.
Release any remaining pressure and immediately put eggs into ice water to cool down.

You can see my post about dyeing eggs while cooking them in the Instant Pot HERE.

As the days go on in these very unusual and uncertain times,
you might want to consider pickling eggs as a way of preserving them for later use.
A few more pickled egg recipes:
Amish Red Beet Pickled Eggs (my favorite:@)

Amish Mustard Pickled Eggs

Pub Style Pickled Eggs with Smoked Sausage

No Nonsense Vinegar Pickled Eggs-from Hell or High Water Homestead
12 eggs, hard boiled and peeled
3 C white vinegar
1/4 C sugar
1 Tblsp salt
small onion, sliced
garlic clove
small bay leaf

• Bring vinegar, sugar and salt to a boil, remove from heat.
• Pack onion, garlic, bay leaf and eggs into sterilized jar.
• Pour brine over eggs to within 1/2" of top of jar.
• Let cool for a couple minutes, cover and store in refrigerator.
• Let marinate for a couple weeks (ha-ha, yea, like that's going to happen, I started eating them at day four:@)

Let's use up those Easter eggs and have a happy day:@)

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