Pickled Eggs!!! You have to try them. Pickled eggs were at one time pub fair in England and dive bar food in the United States.
This is the recipe I have used for a few years, although I can’t remember the source. And I know all of you with chickens running around in your backyard, like me, will appreciate this delicious way to preserve your excess eggs.
Ingredients & Equipment
- 2 dozen hard boiled large eggs (see this post)
- 1 cup sliced onions
- 8 halved garlic cloves
- 1 tbsp brown mustard seeds
- 1 tbsp yellow mustard seeds
- 2 tbsp mixed peppercorns
- several branches of fresh rosemary
- several branches of fresh thyme
- Canning jars
- 10 oz apple cider vinegar
- 10 oz balsamic vinegar
- 6 oz sherry
- 20 oz water
- 1 tbsp salt
- 4 tbsp brown sugar
Method
Make the brine – Combine the apple cider vinegar, balsamic vinegar, sherry, water, salt, and brown sugar in a large pan then bring to a boil. Reduce heat and simmer for about 20 minutes.
Pack the jars – While the brine is simmering, divide the hard boiled eggs, onions, mustard seeds, peppercorn seeds, rosemary, and thyme between the canning jars.
Ready for the pour – Pour the hot brine into the jars, seal them and place the jars of pickled eggs directly into the refrigerator for at least a day before eating them. I like them best after about 5 days. The sealed jars should last a month in the refrigerator.
That’s it! The balsamic vinegar makes the eggs dark except where they touch the jar, other eggs or herbs. Maybe I’ll post an egg photo when my current batch of pickled eggs are ready to eat. Meanwhile, enjoy this awesome pickled egg snippet from an episode of The Simpsons. 🙂