Condiments, Eggs, Pickles
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A Fine Pickle you’ve gotten us into…

As I’ve said, I keep boiled eggs around for, well… just because…
But not all the eggs are plain, run of the stock eggs.
Sometimes I like a little color…

A little Zing!

For those times, I drag out the mondo mason jars and whip up a passel of pickled eggs.

Meh…don’t turn your nose up. Pickled eggs work wonders for dressing up a cold cut platter. They go famously with poached fish; amazingly with cold chicken; just perfect with a beer… and some pretzels… and the TV.

Keep in mind, though – these aren’t standard pickles, nor are they shelf stable. You will have to keep them refrigerated, and try to consume them within a couple of weeks. So bear that in mind when you’re making them… 16 pickled eggs is a lot of eggs to eat in a short period of time.

Invite some people over to help you finish them off…

eggs used – 36

Yellow Eggs
Makes 16
Ingredients
2 16oz Containers of Pickled Banana Peppers – with the juice
2 Tablespoons Pickling Spice
3 Cups White or chanpagne vinegar
3 Cups Water
3 Tablespoons Sugar
1 Teaspoon Tumeric
2 Tablespoons Salt
1 Teaspoon Red Pepper Flakes
3 Cloves Garlic – Chopped
16 Boiled Eggs (See Perfect Boiled Eggs Technique Here)
(yes Melinda, they’re peeled)

4 Bay Leaves
1 Large Stock Pot
Something to Stir With
1 1-Gallon Flip-Top Glass Storage Jar

  • Sanitize the storage jar
  • Drain the peppers and retain the juice
  • On medium high heat, place the stock pot and add all the ingredients except the eggs and the peppers
  • Bring to a boil
  • Remove from heat and cool to just warm
  • In the glass Jar, layer the eggs and the peppers
  • Pour the pickling liquid over the eggs and seal the container
  • Store in the fridge for one week before serving

Red Eggs
Makes 16
Ingredients
3 cans (15 ounces each) Whole Beets
16 Boiled eggs – Peeled (See Perfect Boiled Eggs Technique – Here)
2 Large Onions – Peeled and Sliced into Rings
1 Cup Sugar
1 Cup Water
1 Cup Cider Vinegar
1 Teaspoon Pickling Spice
1 3-Quart Glass Flip Top Storage Container
1 Medium Sauce Pan
Spatula
Gloves… (unless you particularly like pink hands)

  • Drain beets, reserve the liquid
  • In a medium saucepan on high heat, bring the onion rings, sugar, water, spices, vinegar and beet juice to a boil
  • Drain off the juice and retain
  • Layer the cooked onion rings, beets and eggs in a 3- Quart glass jar
  • Pour the retained liquid over the over beets and eggs
  • Cool to room temp, and then chill in the fridge for a minimum of 5 days.

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