Today I posted recipes for pickled Jalapeños and pickled Okra. I happen to like pickled eggs too. I never thought I'd ever post a recipe for them. Maybe there are others that share my passion.
They're a great source of protein and when they're pickled, they become very tasty!
Here's what you'll need:
1 dozen Hard Boiled Eggs. We buy them in large quantities already hard boiled and peeled.
A large glass jar. I use a large Vlassic Pickle Jar.
We always have a jar of Pickled Eggs in the refrigerator. I just keep a jar of brine and add eggs.
3 TBS Dijon Mustard or any Grainy French Mustard
1/2 C Water
2 C Apple Cider Vinegar
1 C Sugar
1 TBS Salt
1 tsp Chile Powder, I have great Chile Powder from the Chiles in Chimayo, New Mexico.
1 TBS ground Cumin
1 TBS Celery Seeds
2 TBS Mustard Seeds ( we buy our Celery and Mustard Seeds at a bulk Amish / Mennonite store in Kansas.
6 Whole Cloves of Garlic
4 Serrano Chiles
2 medium Onions, roughly chopped.
1 Dozen Eggs, Hard Boiled and Peeled
In a Sauce Pan or Stock Pot:
Whisk until blended.
Whisk well and bring to a boil.
Continue whisking until the sugar and salt dissolve.
Simmer for 10 minutes.
Remove the pan from the stove and let it cool in the pan at room temperature.
Pack the Onions and the Hard Boiled Eggs alternately into the jar.
Add the cooled brine.
Cover with the lid and refrigerate between 1 and 2 weeks.
We re- use the Brine and simply add additional Eggs.
Peace in the Kitchen!