Pickled eggs are simple and easy. Some like them, some don’t like them because of what they are. If they could get past that, they might just find out how much they enjoy these guys. They are such a treat by themselves, in a salad, as part of an antipasto plate or as an appetizer.
The first time I saw a pickled egg, it was at a pub. On the back counter in full view, they had giant jars of pickled eggs. They were served freely to any patron who came in to enjoy a pint or two. That was the first time I ever had a pickled egg, and I was hooked.
In the past, as it is with many foods, brining or pickling offered a way to preserve certain foods so that they could be consumed months later. Pickled eggs became popular as a snack or hors d’oeuvres, in pubs, bars, and taverns around the world in places where beer is served.
Now let me offer my version of pickled eggs two ways.
Pickled Eggs Two Ways
Ingredients: Makes 8 extra large pickled eggs
- 8 extra large eggs (a week old)
- 1 cup distilled white vinegar
- ½ cup apple cider
- 1 ¼ cups water
- 2 tablespoons salt
- 1 tablespoon sugar
- Optional: 1 small beet sliced
Clean and sterilize two pint jars and lids.
Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil; boil for 1 minute and then immediately remove from the heat. Cover the pan and let the eggs stand in the hot water for 10 to 12 minutes. While the eggs are cooking, prepare a bowl of ice water with equal amounts of water and ice. When the eggs are ready, drain the hot water from the pan and gently roll the eggs around the pan to crack the outer shells. Gently place the eggs in the bowl of ice water. Set the timer for 5 to 6 minutes and peel the eggs. Place 4 eggs in the two sterilized pint jars. In the other jar, place the beet slices around the eggs. (I lIke to leave one jar plain.)
In a non-reactive saucepan, combine the two vinegars, salt, sugar, and water. Bring to a boil; reduce to a simmer for five minutes. Using a canning funnel, pour the hot brine over the eggs. Cover and refrigerate the two jars for at least 6 hours or overnight. They will keep in the refrigerator for up to 2 weeks.
Notes: Why week old eggs? That is one of the factors when trying to achieve easier to peel boiled eggs. After buying my eggs, I’ll wait a week before boiling them. The key to this recipe is making sure the eggs are cooked properly. For that reason, I use an inexpensive egg cooker tool. It’s cheap, and it makes cooking hard boiled eggs foolproof. Why use beets? It’s not for the flavor; it’s for the color. If you prefer to leave the beets out, that is fine. If you do that, you might want to put all the eggs in a quart jar with the brine. Either way, they taste just as fabulous.
Other Flavors Options: This is a very basic recipe. For a sweeter version increase the sugar to ⅓ cup in the brine recipe. Many flavorings can be added to the jar with the eggs and pickling brine such as garlic, fresh dill, tarragon, mustard seeds or a combination. The fun part is, you can experiment and make your own family favorites.
I do love the color of the eggs with the beets. Serving both at the same time is fun, not to mention how easy they are to make. Regardless of the color, they are both superb.
Time to eat…
P.S. Take a moment to check out and purchase some of the tools I used for this “Pickled Eggs Two Ways” below. 🙂