I posted this a while back on my Livejournal, but since it sucks, and there are more readers here I thought I’d share a recipe I really love to make. PICKED EGGS!
Seems this fine delicacy is popular in pockets around the country, some are more of a simple sugar, salt, and vinegar brine, my version is a bit more substantial.
Weer’ds Grammie’s Pickled Eggs
2 Cups vinegar
2 Tablespoons sugar
1 teaspoon salt
1 teaspoon pickling spice
1 medium onion, chopped.
Bring brine to a boil, then let simmer for 8 minutes
Pour brine over 12 hardboiled eggs in a mason jar. I like to half-fill the jar with eggs, then add some of the onions, then put the rest of the eggs in and top off the jar with brine.
Once the eggs and brine cool, store them in the fridge. As a rule, I don’t eat them for at LEAST a week, but the Mrs. who is a pickled egg FIEND has cracked into a jar at 4 days and they were pretty darn good even then.
As the brine is essentially a preservative if kept in the fridge the eggs will be good for at least six months….they shouldn’t last that long, and as I said, they’re awesome with beer!
Also the wife invented a great use for the eggs in making egg salad out of them, and be sure to include some of the pickled onions into the mash.
They seem a bit creepy, but you might be surprised at how enjoyable they are!