Pickled Eggs

....yes pickled eggs....  we are in the south after all.

Myles loves all things pickled, so I have become a self-proclaimed pickling expert.  This weekend we tried a new recipe for pickled eggs.   Will let you know in a few weeks when they are done pickling if they are any good but here is the recipe in case you are feeling adventurous, have a plethora of eggs, or like all things pickled.

These are all the ingredients:  pretty inexpensive (considering that buying a large jar of pickled eggs at the grocery store will cost you $18)

• 1 Quart Jar
• 6-8 hard boiled eggs (the fresher the better)
• 1 1/2 cups cider vinegar
• 1 cup beet juice (from canned beets)
• 1/3 cup brown sugar
• 1/4 cup chopped onion
• a few whole cloves
• a dash of pepper

First boil your eggs, the best way to hard boil eggs in my opinion is to bring them to a rapid boil  and then decrease the heat to a simmer and simmer them covered for 15 minutes.  Then throw the eggs in a bowl of cold water.  The cold water causes a layer of steam to build up between the shell and the egg making it easier to peel which is important as fresh eggs are hard to peel. 

I used eggs that were 2 days old (please note the chicken poop still on some of the eggs.  I like to think sitting in boiling water for so long kills the germs, plus it is only on the shell) and a few did not peel well so I always boil extra just in case....you can always use them for egg salad or put them on a garden salad if you have extra.

Sanitize your jar and lid with HOT soapy water and allow it to dry, then put all your peeled eggs in it.

Combine the vinegar, beet juice, brown sugar, chopped onion, cloves and pepper in a small saucepan (Myles added a few shakes of Tabasco...that was his contribution to helping make the eggs). 

Bring all of this to a boil.

Once it is boiling reduce the heat and simmer for 10 minutes. 

Remove from heat and allow to cool.

When your pickling mixture has sufficiently cooled pour it over the eggs until they are covered and seal the lid tightly.

Store your eggs in a cool, dark place for 2 weeks before you eat them.

I think this looks like eyeballs floating in blood

In two weeks I will give you an update as to whether this particular recipe makes the list of favorites.  You can add any variety of ingredients and spices you prefer when making your pickled eggs.  You can also use malt vinegar instead of cider vinegar.  I am planning on trying a sweeter recipe next that calls for cinnamon sticks.

Thank you chicken