I can’t tell you how long I have been wanting to make pickled eggs.. but it seems no one will share in their delight with me. On this cloudy sunday morning after peaking through the mountain of eggs we have on hand, I thought… this is it! Today I will pickle up some eggs, if only for me to enjoy.
I can understand the weirdness around the idea of pickled eggs, if one has never tried them before. But frankly if you like pickles and you like hard boiled eggs… then you are certain to enjoy pickled eggs. And if you have ever been to England or a british pub in the west you are very likely to find two jars on the bar top.. one containing pickled eggs and the other likely pickle sausage or at the least big dill pickles, and aside from a pack of crisps if your hungry in the UK at a pub, your not to likely to come a cross a menu of much other than those snackables. So best get used to them!
I grew up loving both of those aforementioned pickled oditties and though it has been year and year and years since I have eaten either, it seemed high time to preserve up some of the surplus off winter food we have right now, and get back to one of my earliest childhood food memories.
In a large pot:
hard boil 18 small and medium eggs for 13 minutes (or until hard in your area based on sea level, just ensure the yoke is just cooked fully… but not overcooked and dry!)
Once cooked immediately remove eggs from the hot water and let them cool in cold water until they are easy to handle and peel.
*when using farm fresh eggs, you really need to let them sit for 3+ days before hard boiling, otherwise peeling a super fresh eggs can be a nightmare, as the oxygen barrier around the thin skin, won’t have formed yet, and you’ll end up with a mess of swiss cheese like hard boiled eggs 😦
Mean while bring brine to boil:
1/2 L water
1/2 L vinegar (I used half white vinegar half apple cider vinegar)
1/4 cup honey
2 Tbsp course sea salt
Assemble in a clean 1 L wide mouth canning jar:
6 juniper berries (dried)
10 pepper corns
2 bay leafs
plop your peeled and cooked eggs into the jar
pour boiling brine over top to cover completely, allow to cool a little before capping and refrigerating.
Let them sit in fridge at least 24 hours before eating, and then try to eat them all within a month.
* You can hot water bath process pickled eggs into smaller canning jars, for 12 minutes, if you want to give them away as gifts or store them in the pantry.
So this is a pretty easy entrance to the world of pickled eggs… who knows you night love them as much as I do!?