We think there’s nothing better than a pickled egg or two with lunch or with a beer. I make my own, they are really easy, don’t take long to make and make for a quick snack.
Just make sure you are not using super fresh eggs. If you get farm eggs, just set them in your fridge for 2 weeks. If you buy from the grocery store, tsk, tsk, you can use them right away.
Here’s the reason, the eggs you use need to be about 2 weeks old. Grocery store eggs are NEVER as fresh as those from the chicken farmer, so you can likely use those tasteless bland eggs right away. Your eggs need to be aged a bit because, if they are too fresh, you will take a bunch of the egg white away when you peel them. They’ll look awful too, with gouges of white missing, not pretty and firm as you want them.
Here’s the recipe, which I got off the internet and added a couple things.
12 extra large eggs
1 1/2 cups white vinegar
1 1/2 cups water
2 tablespoons pickling spice
1 cayenne or habanero pepper
1 clove garlic, crushed
1 bay leaf
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
Fill a quart mason jar with boiling water, let sit while the eggs are boiling. When ready to put eggs in jar, just dump the water. Put in your eggs and fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
You have to give it time, so the pickly flavour can get right through the eggs. I put the date on the lid, so we know when they were made.
Gman likes his pickled eggs really spicy, so you may want to use 1 tbsp pickling spice and skip the pepper for your first batch. You can always spice things up more when you make your second batch, should you want them a bit zingier.