Hard Boiled eggs

1.   Hard boil the 24 large eggs. Bring a large pot of water to a light boil, using a slotted spoon, gently place the eggs into the pot making sure not to crack the shells. Boil for exactly 10 minutes. Use the slotted spoon to scoop out and transfer the hot eggs into a large bowl filled with water and ice. Let eggs cool for 10 to 20 minutes. Peal off the shells, place inot a bolw and let rest

Brine Base

2.   For the bar pickled eggs and the Amish mustard pickled eggs, the brine base is the same.

3.   To make the brine base, to a small saucepan, add the distilled vinegar, water, garlic, sweetener, salt, pepper corns, and crushed bay leaves. Place saucepan over medium heat and bring to a light simmer. Simmer for 5 minutes, stir occasionally. Remove the saucepan from heat and let the brine base cool to room temperature.

Bar and Amish version

4.   For the classic, Bar, and Amish versions – layer your hard boiled eggs a large, quart sized glass jar – about 8 eggs per jar. Pour your cooled brine, divided equally into the 2 jar. Ensure that all eggs are covered with the liquid. See note below in FYI

5.   Depending on the preferred flavour of pickled egg, after filling the jar with brine add the appropriate other ingredients as listed above. Gently shake the jar to distribute the added ingredients. Cover with the lid and then refrigerate

Dill and Garlic version

6.   To make the cold brine, to a small pot or bowl add the distilled vinegar, water, sweetener, coarse salt, whole black peppercorns and celery seeds. Stir to combine

7.   For the Dill and Garlic version, add 3 or 4 eggs to the jar, then position the dill in the jar, toss in some of the garlic pieces. Add the rest of the eggs, dill and garlic pieces. Pour in the brine base. Place the lid on the jar and gently shake the jar to distribute the ingredients. Place the jar in the refrigerator

8.   For best flavour keep refrigerated for at least one week. Once a day give each jar a gently shake to redistribute the added ingredients.