Alright, here it is. I know you have all been dying waiting for this.
This is the recipe I use to make homemade pickles. You can adjust it to however you like it.
1c water
1/2 cup your fave vinegar (apple cider, rice wine, etc but light in color only)
1/4 c sugar
2 tbsp + 2 tsp salt
1 tsp each pickling spice, celery seed, whole black peppercorns, mustard seed
1/2 tsp tumeric (I usually put a while 1 tsp bc I love tumeric)
4-5 persian cucumbers quartered
1-2 whole chilies (optional)
2-3 cloves garlic smashed
Put cukes, garlic, and chili in jar (I use recycled spaghetti sauce jar). Put rest of ingredients in pot and boil for 4 minutes. Do not strain and pour liquid into jar. Let cool to room temp and them put in fridge.
Meanwhile, put eggs in pot (I use them straight outta the fridge, but best not super fresh ones you just bought, a day or two old is better for peeling). Cover with just enough water to cover the tops. Don't stack the eggs. Watch pot closely, as soon as it starts boiling count three minutes. After three minutes fish them out and run under cold water. Change out the water as it warms up.
Now what I have been doing is as I eat my pickles, and I have room in my jar. I will pop in one or two eggs (shelled) or however many will fit in there. Wait 5 days (hardest part LOL) and there you have it. Since it's soft boiled after the 5 days the yolk will be not totally raw like in soft boiled but just slightly coagulated.
I wanted to try making an egg salad with these pickled eggs, as it already had the mustard and sour flavor in it, and the creamyness of the yolk, so as not to have to put in mayo, just add in some celery (yuck not me), cucumber, or onion for crunch. What do you guys think?