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Old-fashioned Pickled Eggs

A day or two after Easter is the perfect time to use up those leftover  hard boiled eggs. You might have seen them in delicatessens, but I’m guessing you’ve never tried making them yourself. Pickled eggs are simple to make and handy to include in such dishes as salads, egg salad sandwiches, and deviled eggs, as well as a enjoying them as a high protein snack. Or serve with crackers, cold sliced meats, and cheeses. You’ll no doubt find other combinations as well.

The pickling seeps into the center of the egg in about a day, but the longer they’re in the brine, the more vinegary they taste. Once pickled, you can store the eggs in the refrigerator for up to a month. Adding pickled beets and their juice to the jar will produce pink eggs.

 

One dozen hard boiled eggs    Preparing and cooking the brine: 20 minutes   Pickling: 24 hours to 4 weeks




Ingredients 1 dozen hard boiled egg, peeled 2 cups apple cider vinegar (about) 1 small onion, thinly sliced 1 1/2 teaspoon mixed pickling spice 1/2 teaspoon whole black peppers 1/2 teaspoon mustard seed 1/2 teaspoon salt

Option: 1 pound pickled beets with juice

Directions 1. Mix spices and vinegar in a pan and bring to a boil. Simmer uncovered over medium-low heat for 15 minutes. 2. Pack peeled, hard boiled eggs and sliced onion in a 1 to 1-1/2 quart wide mouth jar. 3. Pour vinegar mixture over eggs until covered, adding more vinegar if necessary. 4. Let cool, then cover tightly and refrigerate for at least 24 hours before serving. The flavor will intensify as the eggs age.  ​5.  ​Adding pickled beets and their juice to the jar will produce pink eggs.

​I hope you enjoy these recipes. Let me know which one’s you’ve tried and how they turned out.

Good cooking to you, ​Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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