Two Recipes For Pickled Eggs

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)

Per serving, based on 4 servings. (% daily value)
Calories
162
Fat
0.7 g (1.1%)
Saturated
0.2 g (0.8%)
Trans
0 g
Carbs
25.1 g (8.4%)
Fiber
2.8 g (11.1%)
Sugars
12.2 g
Protein
2.7 g (5.5%)
Sodium
690.6 mg (28.8%)

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