Right now we have an overabundance of eggs. I decided we needed to knock our supply down a bit (just a bit - they've already slowed down, and Camilla and Bert are molting and not laying at all). So I made some pickled eggs. I used this website as a guide. There are lots of variations there. I used a straight forward recipe for me, and a spicy one for Aaron.
This was super easy - except for peeling the eggs. The one bad thing about having your own eggs is by far the fact that peeling them after hard boiling is nearly impossible and frustrating. I used the oldest eggs I had, at least 4 weeks old, they were still a pain. Just how old are those store eggs...?
Erin's Pickled Eggs:
6 eggs - hard boiled and peeled
1 cup of beet juice (I didn't have quite enough so I added enough water to get 1 cup)
1/4 onion sliced thin
2 cloves of garlic
1/4 cup white sugar
1 tsp salt
1/2 cup white vinegar
1/2 cup apple cider vinegar
1/4 tsp peppercorns
1/3 cup cooked beets
Heat everything but eggs, garlic, beets and peppercorns to boiling. Turn down heat and simmer for 5 minutes, or until onions are translucent. Put rest of ingredients into a quart jar. Then pour the hot liquid over, if it doesn't cover the eggs, add some water or vinegar.
Aaron's Pickled Eggs:
6 eggs - hard boiled and peeled
1 cup of beet juice
2 cloves of garlic
1 tsp salt
1/2 cup white vinegar
1/2 cup apple cider vinegar
1/2 tsp peppercorns
1/3 cup cooked beets
1/4+ tsp red chili pepper flakes
1/2 tsp peppercorns
2 jalapeno peppers sliced
Heat everything but eggs, garlic, beets and peppercorns to boiling. Turn down heat and simmer for 5 minutes, or until onions are translucent. Put rest of ingredients into a quart jar. Then pour the hot liquid over, if it doesn't cover the eggs, add some water or vinegar.
1 comment:
hmmmm. i'm not so sure about pickled eggs. but they look cool in the jar with the beet juice!
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