Wednesday, March 18, 2015

Pickled Eggs, Tavern Style

This recipe does not have to be refrigerated. I have two other recipes on the blog that mention refrigeration. All of them are really good.

Here's what you'll need:
Some large jars to accommodate whatever amount of Eggs you need to pickle. You can adjust this recipe accordingly. This is for a 2 quart jar and 2 dozen hard boiled eggs that have been peeled. I cheat and buy the peeled eggs at Costco, genius!
I recommend boiling the jars and lids prior to making the eggs. You can also can the jars by sealing them and putting them in a water bath.

24 Hard Boiled Eggs
1 1/2 tsp Pickling Spices
1 1/2 tsp TBS Sea Salt
1 1/2 tsp Crushed Red Pepper Flakes
1 1/2 tsp TBS Black Peppercorns
2 C White distilled Vinegar

In a small jar:
Pickling Spices
Red Pepper Flakes

In the 2 quart jar:
Put the eggs in, pour in the mixture. Make sure the eggs are completely covered with the brine and seal the jar.

NOTE: these can also be made in 4 - pint jars.

Peace in the Kitchen!

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