If you’ve got hens, sometimes you get a stockpile of eggs. Chickens lay so well in the spring, it doesn’t take long to get several cartons stacked up. We think there’s nothing better than a pickled egg or two with lunch or as a late afternoon nibble.
I make my own and it is really easy. Pickling eggs takes only a few minutes to prepare and put in the fridge. They make for a great quick snack or even a side dish at dinner. Here’s how to make them.
- 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 ( we use at least 5 cloves in each jar because we love it so much)
- 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 clean 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.
Make sure you are not using super fresh eggs. If you get farm eggs, just set them in your fridge for 2 weeks.
Here’s the reason: the eggs 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 store bought eggs right away. Your eggs need to be aged a bit because, if they are too fresh, you can take a bunch of the egg white away when you peel them. They’ll look awful too with gouges of white missing. You want them to be pretty and smooth.
You have to give the eggs time to sit in the fridge, so the pickly flavour can get right through the eggs. I put the date on the lid, so we know when they were made.
If you want to make the flavour milder, 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.
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