This is a dish that is not as popular in the United States as it used to be, and I’m not sure why. There are many variations of pickled egg recipes, but this small batch recipe is quick and easy. There is no sugar added so the eggs remain tart.
Eat them sooner instead of later, and get creative by adding them to a tossed green, potato, or tuna salad.
If you like trying foods a little outside the box, this recipe is for you; besides millions of great-grandpas can't be wrong!
PICKLED EGGS
INGREDIENTS
12 eggs
1/2 cup White Vinegar
1 Cup Water
2 Tablespoons Kosher Salt
2 teaspoons Pickling Spice
1 Onion, sliced
5 Black Peppercorns
DIRECTIONS
Place eggs in a large pot and cover with cold water. Bring water to a boil and cook eggs for 5 minutes, remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes longer. Remove from hot water, drain add some cold water, let rest a few minutes, then peel and place the eggs into a 1-quart wide mouth jar.
In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil. Carefully ladle hot liquid over the eggs in the jar. Place slices of reserved onion on top and seal the jars. Cool to room temperature. Refrigerate for at least 2 days before serving. Keep refrigerated after opening.
I have never seen or tried pickled egg before but it's definitely worth a try. =)
ReplyDeletecan never imagine of this .. this is soo new .. and it does sounds fun. I am an egga-holic. So I am going to give this an attempt:)
ReplyDeletePickled eggs are my favorite thing! I remember being able to get them at gas stations when I was a kid. When I make them I throw a few jalapenos in to give em a kick! Delish. I am making some soon!
ReplyDeleteMy mother-in-law, who comes from Pennsylvania Dutch country makes pickled eggs, but she adds a few beets in there as well so the eggs will turn a shade of purple.
ReplyDeleteI've yet to try them, but Hubby devours them. I should give this a go. I like yours better without the purple thing going on.
I never even thought of a pickled egg without the beets! That's Pennsylvania Dutch for ya... and most commonly referred to as red-beet eggs. I'm definitely going to try this 'white' version-thanks!
ReplyDeleteI actually have some baby beets in the fridge and some farm fresh eggs from the Hipp Farm in New Milford, CT. Think I'll give the Pennsylvania Dutch version a try this weekend!
ReplyDeleteOhhhh yum! I cannot believe some people have never heard of or tried pickled eggs! I Always shared them with my Grandpa, how I miss him! I am so thrilled and tickled pink to have found your blog! Thank you for putting your brilliant mind on "paper". I will let you know what I think of your recipes as I try them. And let me know when you make your first cook/preserving book ;-D
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