Pickled Eggs

We're planning on entering the urban chicken farming arena this spring and I've got a couple of small egg layers, possibly even a couple of quail, on my wish list just so that I can do some fun culinary things with little eggs. I've always liked good pickled eggs ("good" being those that don't taste solely of vinegar but rather have a nice depth of flavor from spices and other ingredients) and the image of a big jar full of brining quail eggs is sure to look fantastic and would make a great garnish for my famous Bloody Mary (famous to a few people anyway) or a martini.

I pickled some eggs this morning (shown above) and here's the simple recipe.

Ingredients:

• 3 cups apple cider vinegar
• 2 tablespoons pickling spice mix
• 3 tablespoons sugar
• 2 teaspoons sea or Kosher salt
• 1 tablespoon hot Thai or cayenne pepper salt
• dash of red pepper flakes
• 1/2 small onion, roughly chunked
• 4-5 garlic cloves, slightly smashed to open them up a bit
• couple teaspoons brandy.
• 12-18 regular-sized eggs
• 1 big jar with lid

1. Add the sugar and other spices to the vinegar and simmer for 5 minutes.
2. Hard boil the eggs and peel.
3. Add the peeled eggs to the jar, interspersing with the garlic and onion.
4. Pour the pickling liquid over the eggs and then add the brandy to top it off.
5. Close the lid and let it sit in the fridge for a week or so.

That's it, easy as pie.

Comments

[Maria Birch]

Ohhhhhh. I'm making some of these for our next foodie potluck over here. That should take care of some of the 8 dozen eggs currently resting in my refrigerator. My mouth is watering.

[David]

I've eaten around one a day since making them, Maria. I REALLY love the flavor and firmness of them. My Dad always made good pickled eggs, although he used less sugar than I do and his had a preponderance of vinegar flavor, which he enjoys.