Southern Cuisine: Pickled Eggs
When Johnny and I lived in the country several years ago, on our mini-farm, we had all kinds of animals. Among our barnyard friends were numerous chickens. These ladies produced LOTS of eggs. We ate eggs all the time, I gave eggs away, and I sold eggs. We still had too many eggs! I decided to learn to pickle them. I’m not a huge fan of pickled eggs, but Johnny loves them, so I began to experiment.
The best recipe I came up with is below. The biggest difference in my recipe and most others is the vinegar. I use a little water because to us, using an all-vinegar solution is just a little too sour.
Don’t use large eggs to pickle. The small and medium eggs are better, as they seem to absorb more flavors than do the larger eggs. White or brown eggs are fine to use.
What you’ll need:
1 dozen hard boiled eggs, peeled
1 cup apple cider vinegar
1 cup white vinegar
½ cup water
1 tablespoon salt
1 tablespoon minced garlic
1 tablespoon pickling spice
1 teaspoon mustard seed
2 whole jalapeno peppers
Place eggs in a large jar with a lid. Bring vinegars, water, and remaining ingredients to a boil is a saucepan. As soon as it reaches the boiling point, immediately reduce heat. Allow pickling mixture to simmer for 10 minutes. Remove from heat and allow the mixture to cool for about 15 minutes. Pour the liquid over the eggs, place the lid on the jar, and place in refrigerator. The eggs will be ready to eat in about 2 weeks. The eggs will keep for several months in the fridge.
If you want to add color and a different flavor to your pickled eggs, pour a can of beets, along with the juice, into your finished eggs. The beets, of course, will pickle, also, making this a two-for-one deal. The eggs will turn a nice shade of light purple or magenta.
Johnny and his pals love the pickled eggs with cold beer!
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