You can easily make this recipe at your campsite, but these pickled eggs benefit from aging a few days in the refrigerator for all the flavors to meld and absorb. However, as soon as your camping crew knows you got ‘em, they won’t last a day!
Ingredients
1 dozen hardboiled eggs, peeled
4 cups vinegar
1 tsp. salt
1 large white onion, finely chopped
3 cloves garlic, smashed
⅓ cup sugar
1 Tbsp. pickling spices
1 cup beet juice (optional, only if you want pink pickled eggs)
Original Tabasco Sauce (optional, to taste)
Equipment:
1 large glass jar with screw-on lid, sterilized with boiling water
1 large kettle
Instructions
Lightly pack cooled, peeled eggs in jar. Be gentle as not to tear the egg whites.
In the kettle, boil remaining ingredients together for 8 minutes.
Pour hot liquid over eggs in jar.
Cover jar; leave on counter overnight.
Store in refrigerator for many weeks; but put out with beers at campsite and a dozen won’t last a day!
Recipe by 50 Campfires at https://50campfires.com/pickled-stuff-unusual-but-delicious-camping-foods/