I pickled some eggs and they are delicious so I’m going to share them with you. Or at least share the recipe. Maybe you need a last-minute gift idea for the pickle lover on your Christmas list. (That’s a thing, right?)These only need a week to pickle up and be ready to eat. You’ve got plenty of time to have a batch ready for Christmas.
I do have a pickle lover on my Christmas list. My dad. He’ll eat most things pickled from what I can tell. He loves a good pickled egg. I resisted them for many years because honestly the idea of pickling an eggs seemed. . . yucky. But the last couple of years I have grown to see the beauty of the pickled egg. Eaten with some saltine crackers and possibly a beer or hard cider. Quintessential bar food, really.I opted to make my own last year and again this year. It allows me to control the pickling spice and tweak it as I like. This year my batch is even more delicious than last year. Good thing I wrote it down!Although I am embracing these pickled eggs I still draw the line at the weirdly pink pickled eggs made with beets. I’ve tried to like beets but they really, really take like dirt. Not delicious. My dad’s love of all things pickled extends to pigs feet, bologne & even beets. I can not get behind any of these things. . yucky. . but after many years he has finally convinced me that pickled eggs have a certain charm.
Just remember when you make these, hard-boil and peel the eggs first. Very important! Plus keep them in the fridge at all times and I like to try and consume them within 2 months. They are eggs after all.
By the way, did you notice my use of an egg-shaped plate? Purely coincidental! I just right this minute realized what I did there!
1 dozen eggs, hard-boiled & peeled
2 cups water
1 cup white vinegar
1 cup cider vinegar
3 Tbsp Sugar
1 Tbsp pickling salt
6 cloves garlic, smashed & peeled
1 tsp celery seed
1 tsp mustard seed
1/2 tsp caraway seed
4 whole cloves
4 whole allspice
Hard boil, cool and peel a dozen eggs as you generally would. Sterilize a quart size canning jar, lid & ring. Place peeled eggs in sterilized jar. Set aside while you prepare the brine.
In a saucepan combine the water and both kinds of vinegar with the salt, sugar, garlic and remaining spices. Bring to a boil and stir until the sugar and salt dissolve. Carefully pour the hot brine in to the quart jar over the peeled eggs. Fill the jar with brine being sure that any air bubbles can escape and the brine fills in all the gaps. You will have brine left over to do with as you please. Pickle some veggies perhaps?
Place lid and ring on the jar and tighten. Keep eggs in the refrigerator. They will need at least a week in the refrigerator before pickled enough to eat. Eat within 2 month.