If you have never tried a pickled egg, you are most likely seriously skeptical about this post; i know i was when i learned my first egg pickling recipe. Let me tell you, though: if you like boiled eggs and you like pickles, this is a dream come true!
Pickled eggs came to be when folks needed to travel with their protein and lacked sufficient storage to keep eggs fresh and unjostled. When pickled, the eggs can be kept for a few months unrefrigerated. I found a recipe on my local poultry meetup group and experimented with it. In the future, i might add more ‘heat’ via some whole jalapenos, but this was a pretty good first try, in miniature. (This is a re-post from An Austin Homestead and the eggs came from my first 4 hens. I’d never tried pickled eggs before and wasn’t sure i’d like them, so i didn’t want to waste any eggs.)
Apologies for the lack of measurements…. if in doubt, just use the liquid leftover from our favorite pickles.
- Malt and cider vinegar
- 1 whole clove
- Small cinnamon stick
- 1/4 teaspoon or so of pickling spice
- Dash mustard
- Some hot peppers and cayenne powder
- 1/2 T rapadura
- pinch sugar
- 1/2 T pickling salt
- Garlic cloves
Bring all ingredients to a boil, simmer 15 minutes, cool and pour over the eggs in a glass jar. You can supposedly keep these pickles at room temp, but that weirds me out a bit too much and i opt to use some refrigerator space.
I actually like pickled eggs SO much that i tend to store up all my favorite pickle juice just to make them. Egg salad made with pickled eggs cannot be beat, the eggs are already tangy and full of flavor! The longer your eggs hang out in the pickling liquid, the picklier they’ll be and the farther the pickle flavor will soak into the egg.
Have you ever pickled eggs? Yay or “ew!” ?