Pickled eggs. Either you love them or you hate them. Perhaps you’ve never even heard of them. If you’ve never had a pickled egg, I imagine you find the concept of pickling an egg quite appalling. I grew up in Wisconsin and was introduced to pickled eggs at an early age. So, pickled eggs don’t phase me in the least. I remember that every Wisconsin tavern worth a darn had a gallon jar of homemade pickled eggs behind the bar. Now, that doesn’t mean that only people who have been drinking could enjoy a pickled egg 🙂
A few days ago, I was craving homemade pickled eggs. After searching the internet for the perfect recipe, I realized that there’s more than one way to pickle an egg. They can be sweet, spicy and even red (made with beet juice). Most recipes include onion slices and pickling spices. Some include sugar. All include vinegar, of course. None of the recipes suited me perfectly, so I created my own based on bits and pieces from the wide range of recipes I found. Instead of onions, I used garlic, which turned out to be an excellent choice.
The most frustrating thing about making a batch of pickled eggs is that you have to wait several days before they are ready to eat. It takes time for that delightful vinegar elixir to spike the eggs. I have to confess that I cheated and ate one the next day. Delicious! They do get better with time, though.
Here’s my cobbled together recipe for Garlic Pickled Eggs…
10-12 boiled, peeled eggs
1 cup white vinegar
½ cup water
1 tablespoon coarse salt
1 tablespoon pickling spice or peppercorn medley
1 teaspoon garlic (or more if you desire!)
- Place the eggs in a 1 quart wide mouth jar.
- In a saucepan, combine the vinegar, water, salt, pickling spice (or peppercorn medley), and garlic. Bring to a rolling boil; pour over eggs in jar.
- Cool to room temperature. Refrigerate for 3 days before serving.
Linking to Homestead Barn Hop.