SPRINGFIELD, Mo. -- PICKLED EGGS:
Pickled eggs are an old, old classic, but it’s amazing how many people turn up their noses at the thought, never having heard of them before. “Pickling” was an early way of preserving eggs which were bounteous in the summertime when hens were laying, but sometimes hard to find in the cold dark winter months. Just like cucumber pickles, eggs can be marinated in a vinegar solution for long life. Here’s how:
Hard-boil and peel the number of eggs that will fit in your ‘pickling jar’. While still warm, put them in the clean jar and pour the “pickling” juice over them. Refrigerate. They’ll be safe for weeks/months, although the sharp pickling flavors fade with time.
Pickling juice can be a mixture that you yourself create. Get on the internet and see how many hundreds of recipes there are! EASIEST is to simply use the leftover juice from any kind of pickles you just polished off. Kosher, Garlic, Polish, Dill, Sweet, Bread and Butter (my favorite).
For RED pickled eggs, either use a recipe you find on the ‘net, or simply buy a can/jar of pickled beets, use the beets and place the peeled hard boiled eggs into the juice. Refrigerate.
Pickled eggs are great to eat “out of hand” when in a hurry for something filling, energizing and low-calorie. Or they can be used to make deviled eggs, to slice or wedge for salads or sandwiches. Like hard-boiled, peeled eggs on a stick, (popsicle stick, bread stick, pretzel stick) they can be dipped into grated cheese, finely chopped veggies, your favorite spice mix . . .
I showed brown pickled eggs on TV, here’s the recipe. I chose this recipe from among many since I happened to have all the ingredients on hand. The only “odd” one might be “pickling spice”.
“Dark and Spicy Eggs” (enough for 12 hard-boiled, peeled eggs)
1 ½ cups cider vinegar
½ cup water
1TBS dark brown sugar
2 tsp. granulated sugar
1 tsp. mixed pickling spice
¼ tsp. Liquid Smoke or hickory smoke salt
2 tsp. salt
Bring above to a boil, reduce heat, simmer 5 minutes. Place peeled eggs into a quart jar or other sterile container and pour the hot pickling juice over. Cover and refrigerate.
Jo Manhart, Missouri Egg Council