March 11, 2015
Pull up the bar stool and pour the beer. Here's a recipe for those pickled eggs that taverns served for free in days gone by. The idea was that the salty eggs would make the patrons thirsty and they would buy more beer. It's said that it worked.
But eggs are not as cheap now so those days of free pickled eggs are gone. However, you can still make your own with this recipe.
As noted in the recipe, it takes a couple of weeks for the eggs to take on the brine flavors, so give them time and you will be rewarded.
Note that the following time for prep and cook does not include the 1-2 weeks refrigerator soak.
Yield: 12 eggs
- 1 dozen eggs
- 2 cups vinegar
- 1 cup water
- 1 1/2 tablespoons pickling or kosher salt (do not use table salt)
- 1 clove garlic, minced
- 1 small onion, diced
- 2 small chili peppers (hot or mild, your choice)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried dill seed
- 1/2 teaspoon caraway seeds
1. Cover eggs with water in a large pot and bring to a boil. Boil eggs 4 minutes.
2. Remove from heat and cover pot. Allow to sit for 15 minutes.
3. When cooled, discard water, peel eggs and place in a sealable quart canning jar(s).
4. Make brine by combining all remaining ingredients in a pot and bringing to a boil. Lower temperature, stir and simmer for 10 minutes.
5. Remove brine from heat and allow to cool.
6. Pour cooled brine over eggs, seal and store in the refrigerator. Small eggs take about a week to develop their full flavor. Medium and large eggs take about 2 weeks.
7. May be kept in the refrigerator for as long as 2 months if kept tightly sealed and totally submerged in brine.
8. Pickled eggs should never be left at room temperature for over 2 hours.