Saturday, October 15, 2011

Pickled Eggs

Now that I've learned how to pickle things, I am willing to try my hand at more than just cucumbers.  I like hard boiled eggs and I like pickles, so pickled eggs.  They are a nice snack and not as involved to make as pickles.  I created this recipe through trial and error.  
  • 1 dozen large eggs
  • 1 C. apple cider vinegar
  • ¼ C. sugar
  • 4 cloves of garlic, smashed
  • ½ T. mustard seed
  • ½ t. celery seed
  • 3 whole cloves
  • 1 t. ground turmeric
  • 2 T. Crystal hot sauce
  • 1 T. red pepper flakes
  • 1 T. kosher salt
  • ¼ C. jalapeño slices
  • ¼ C. jalapeño juice
  • 1 bay leaf
  1. The first thing you need to do is prepare a quart-size jar using the dishwasher
  2. The jar, top, and seal must be sanitized, but your dishwasher set on high temperature wash will do this
  3. Boil eggs in a pot where each egg has room to move
  4. As soon a the water begins to boil, turn off the heat and cover the pot
  5. Allow to sit for 15 minutes
  6. Drain the hot water and fill pot with cool water and ice
  7. Allow eggs to cool quickly, then peel
  8. In a small pot, over medium-high heat, combine all the ingredients, except the eggs
  9. Mix well and bring to a boil, simmer for 15 minutes
  10. Cut the heat and begin filling the jar, that is still warm from the dishwasher, with the eggs, pack them in tight
  11. Ladle the pickling brine into each jar
  12. Cover the jars and refrigerate for 4 weeks, then enjoy
Tips and Tricks:
  • This recipe ONLY makes 1 quart-size jar of eggs.  If you like them, like I do, you will want to double, or triple this recipe.  I’m told if you triple it, the eggs will fill a large pickle jar.
  • This is not a canning recipe; therefore the eggs MUST stay refrigerated.  You can go through the process of canning them with a waterbath, but this recipe did not call for that step.

1 comment:

  1. I have always wondered about jars of these sitting on shelves in hole in the wall bars around town...