Have you ever had pickled eggs? How would you describe them? I can’t remember the first time I had them but I thought they were pretty gross. They kinda grow on you and once you start liking them, you always want to have some in the fridge. That’s how it works around here anyway.
The eggs on the left are what I call Down Home Eggs, the ones in the middle are Dark & Smokey and the ones on the right are Pickled Devils (kinda like deviled eggs).
Just like with any other kind of pickling, you can adjust the spice mixture to suit your own likes. We generally keep 2 or 3 jars in the fridge.
If you’re not interested in pickling eggs, you can stop reading here. If you are, I’ll share some info with you.
- The first thing you need to know is that these must be stored in the fridge. These are not canned under pressure and the only safe way for home pickled eggs to be stored is in the fridge.
- Once they are in the jars and pickling liquid is poured over them, they need to stay in the fridge or at least 2 weeks before you eat them so the pickling flavor can penetrate through the eggs.
- They should be good in the fridge for about 3 months.
As you might guess, the first step in the process is to boil and then peel the eggs. Each quart jar will hold about 10 – 12 eggs, depending on the size of the eggs, of course.
I usually boil my eggs, then run cold water over them and put ice over them for a while before peeling. Since I’m using yard eggs, when I know it’s getting close to time to make another batch of pickled eggs, I’ll start setting cartons aside in the fridge. If I let the eggs sit in the fridge for a week or so, they’re much easier to peel than the freshest eggs.
Be very careful about cleanliness and sanitize everything. With the vinegar, you should be fairly safe but you still want everything to be as sterile as possible. Sterilize the jars just as you would for canning (running them through the sanitize cycle in the dishwasher or pouring boiling water over them).
Mix up the pickling liquid, bring it to a boil, reduce heat and simmer for 3 – 5 minutes. While the jars are HOT, load them up with eggs, pour the hot liquid over them, being sure the eggs are completely covered, put a tight fitting lid on the jar and put it in the fridge.
For all the recipes, start with 1-1/2 cups vinegar – can be white or apple cider. Add 1/2 cup water. Add whatever spices are desired.
For my Down Home Eggs (I use white vinegar for this one), I add:
- 2 T. whole peppercorns
- 2 tsp. salt
- 3 bay leaves, broken in half
- 1/2 small onion, sliced thinly
- 1 or 2 cloves garlic, can be cut in half lengthwise
- 1 or 2 jalapeno peppers, seeds removed and cut into thick rings
For the Dark & Smokey (I use cider vinegar for this one), I add:
- 1 T. dark brown sugar
- 2 tsp. granulated sugar
- 2 tsp. salt
- 2 tsp. pickling spice
- 1/4 tsp. liquid smoke
- couple dashes Tabasco
For the Pickled Devils (I use white vinegar for this one), I add:
- 3/4 tsp. dill seed
- 1/2 tsp. black pepper
- 2 tsp. salt
- 1/2 tsp. mustard seed
- 1/2 small onion, thinly sliced
- 1 clove garlic, sliced in half lengthwise
Another recipe I often make is the Pickled Beet Eggs. I often do this once the beets are all gone and the juice remains. You will need about 1-1/2 cups liquid so it’s preferable to have 1 cup beet liquid and add 1/2 cup cider vinegar but add the cider vinegar to give you one cup. Add 1 tsp. granulated sugar. Bring this to a boil and pour over the boiled eggs. Again, let them sit for 2 weeks to become “pickled”.
Really, you can add whatever spices you think you might like. Experiment . . don’t be afraid to try something new.
How do we eat these?
My favorite ways are:
- slice them and add them to salads
- slice them and add them to sandwiches
- quarter them and serve them with blue cheese or ranch dressing mix when having hot wings
- the Dark & Smokey ones are great on a pulled pork sandwich
They’re really simple to make and so good . . nice and cold . . on a hot, summer day.