Tuesday, September 6, 2011

Bringing back Pickled Eggs


Wow I can see my reflection in the balsamic pickled egg!
When you mention pickled eggs to people you get a variety of responses.  Reactions range from disgust, to excited exclamations of joy.  I have found that the majority of people who react with disgust have never actually eaten a pickled egg.  It is more the idea of a pickled egg that they don't like.  The idea of an egg from years ago preserved in vinegar on a dusty shelf in some old lady's basement.  The people who react with joy have definitely eaten pickled eggs and realize they are hard to come by, because someone has to go through the trouble to make them and then share with you.
Last summer I went pickle crazy and pickled anything I came across, so naturally I pickled some eggs.  I was skeptical at first because if pickled eggs were really good then why hadn't anyone told me? I soon discovered it was just another tasty snack tossed to the side in favor of junk food.  Traditional pickled egg recipes are basically white vinegar, sugar, and water.  The resulting eggs were good but not as flavorful as I knew they could be.  I made several more batches and here is the resulting recipe that my family enjoys and requests.  I had someone ask me if I could make the eggs green for a Halloween theme dinner.  I used this recipe and added a teaspoon of blue green algae.  They turned out very green, not very appetizing though.  I am developing a balsamic pickled egg recipe as well.  That one needs some tweaking, but the eggs look amazingly shiny and brown black!

Yellow Mustard Pickled Eggs

1 cup white vinegar
1/2 cup water
1/4 cup white sugar
1 Tbls. Pickling spice
1 small red onion
2 tsp kosher salt
1 tsp black peppercorns
1/4 cup yellow mustard (the kind kids like on hot dogs)
about ten hard boiled eggs, peeled

Pack a quart canning jar with hard boiled eggs and red onion slices.  Bring remaining ingredients to a simmer over medium heat.  Simmer 3 minutes then pour over eggs,  Cover and refrigerate.  will be ready to eat in 2-3 days.


More Pickled projects for your enjoyment,

1 comment:

  1. Your mustard-pickled eggs are The Bomb! I'm making a couple dozen today. Thanks for sharing. :)

    ReplyDelete