Have you ever snacked on pickled eggs at a bar, washed down with a cold beer? To be honest, neither have I. I only know of one bar that serves pickled eggs, and it's 450 miles away. I was supremely curious about pickled eggs, and I wanted to keep putting up food through the winter even though nothing is in season. So I decided making pickled eggs was the way to go!
Pickled Eggs With Wasabi and Wakame
Ingredients:
1 16-oz jar hot yellow chili peppers (I used Mezzetta brand)
8 Tbsp. pickling spice
3 cups white vinegar
3 cups water
3 Tbsp. sugar
4 tsp. ground turmeric
6 tsp. pickling salt - if you can't find it, use kosher salt. If you use kosher salt, your garlic will turn blue, but it's harmless, so don't worry about it.
18 eggs
1 1-oz. can of powdered wasabi
18 cloves of garlic
6 pieces of dried wakame seaweed, about 5 inches long each
1 cup red cabbage, sliced 1/4 inch thick
3 quart-size wide mouth Mason jars with lids
Preparation:
Hard boil the eggs. Chill and remove the shells.
Wash the jars in hot soapy water and sterilize them in a hot water bath for 15 minutes.
Add the vinegar, water, pickling spice, salt, sugar, and turmeric to a saucepan and bring to a gentle boil, stirring to blend all powders. Remove from heat.
Divide the liquid from the hot chili peppers evenly in the jars. Divide the eggs, garlic, wakame, and peppers evenly in each jars (you should have 6 eggs per jar) and then ladle the hot brine on top, filling the jar to 1/2 an inch below the top. Dunk the lids in the hot water you used to process the jars in for one minute. Wipe the lids and jar rims dry and seal. Place jars in refrigerator. They will be ready to eat in three days. Store in refrigerator for up to 2 months.
Pickled Eggs with Jalapeños
Ingredients:
2 cups white vinegar
6 fresh jalapeños, tops trimmed off, seeds removed, and sliced in half lengthwise
1 teaspoon pickling salt - if you can't find it, use kosher salt. If you use kosher salt, your garlic will turn blue, but it's harmless, so don't worry about it.
1 teaspoon pickling spice
2 bay leaves
1 teaspoon mustard seeds
4 whole cloves
1 medium onion, chopped
1 teaspoon hot sauce
4 cloves garlic, peeled
12 eggs, hard boiled and peeled
2 quart-size wide mouth Mason jars with lids
Preparation:
Hardboil the eggs and let cool. Remove the shells.
Wearing gloves, trim the tops off the peppers. Slice in half lengthwise and remove the ribs and seeds.
Wash the jars in hot soapy water and sterilize them in a hot water bath for 15 minutes.
In a saucepan, combine the vinegar, salt, pickling spice, bay leaves, mustard seeds, cloves, and hot sauce and bring to a gentle boil for 5 minutes.
Divide the eggs, peppers, garlic, and onions in each jar and pour the hot brine over, filling the jar to 1/2 an inch below the top. Dunk the lids in the hot water you used to process the jars in for one minute. Wipe the lids and jar rims dry and seal. Place jars in refrigerator. They will be ready to eat in 8 days. Store in refrigerator for up to 2 months.
Related:
Tip: Perfect Hard-Boiled Eggs
Recipe Recommendation: Pickled Beets
Recipe: Quick-Pickled Cherry Peppers
Pickling: Choosing A Vinegar
(Images: Kathryn Hill First recipe: modified from a recipe created by Analise Torrez and Art Wells)
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I think pickled eggs went out with the free lunch, as memorialized by Joseph Mitchell.
I like the ones with beets 1 can small, whole red beets
1/3 c. brown sugar
1 c. cider vinegar
1 c. cold water
3 or 4 whole cloves
small pieces of cinnamon
1 doz. hard boiled eggs
Put all together in a pan and simmer for 10 minutes.
Peel eggs and add to liquid and beets.
Put all in a jar or container and cover.
Allow to pickle for about 2 days before using
I have! When I first saw them at dive bars I thought they looked disgusting. But I tried one on a lark and they are delicious. A perfect snack for having with beers or cocktails. Somehow it's exactly what you want after you've had a couple. Thanks for making these look haute and respectable!
Pickled eggs always make me think of James Evans on Good Times at his bar.
My great grandma just used the leftover juice from pickled beets for this---nice and purple, one of the few things I would actually eat as a kid.
I love pickled eggs! I will sometimes put hardboiled eggs in leftover pickle juice but never thought to try canning them...hmmm.
PS What did you think of your first pickled egg and which recipe do you like best?
Hard-boiled eggs are my favorite target for left-over pickle juice. Safie's pickled beet juice is great for eggs. Pickled jalapeno juice also makes for great eggs. I prefer the beet juice eggs because they remind me of the large jar of eggs, beets, and pearl onions my grandmother always had on her kitchen counter.