Hard-boiled eggs preserved in vinegar, pickled eggs have been a staple for hundreds of years, gaining popularity in the 1800s where the eggs were served in saloons to accompany mugs of beer. On farms, many people took to pickling their eggs to preserve the food. Today many people prepare them for the taste. Briny, sharp and soft, pickled eggs make great snacks or appetizers. Do you want to learn how to make pickled eggs?
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How to Make Pickled Eggs
Every pickled eggs recipe contains three things: hard-boiled eggs, vinegar, and pickling spices. If you find yourself in Pennsylvania Dutch country you'll find pickled beet eggs, which are colored bright red with beet juice and flavored with onion, salt, sugar, cloves, and cinnamon.
Today we will be focusing on a traditional pickled egg recipe that can be enjoyed all year long. This recipe is great for all those extra eggs your chickens are popping out. When it comes to home food preservation, the pickled egg is one of the easiest ways to stock up your fridge. While years ago people used to can their pickled eggs to keep them in the pantry at room temperature, it is highly recommended that you do not do this. Canning and holding pickled eggs at room temperature can cause botulism. Because of this, pickled eggs should be made and kept in the refrigerator for up the 3-4 months.
To begin, hard-boil and peel your eggs. Small or medium size eggs make the best pickled eggs because the seasoning is able to penetrate easier. You can use large eggs as well, but you'll get fewer eggs per jar. Once the eggs are peeled, pack them in a glass jar or mason jar.
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In a small saucepan combine white vinegar, water, chopped onion, garlic cloves, sugar, salt, mustard seeds, celery seed, coriander seeds, dill seed, and fresh dill sprigs. Heat the brine to dissolve the sugar, then pour the pickling liquid over the eggs, leaving a 1/4 inch headspace. Let cool slightly then refrigerate for 1-2 weeks before consuming. The pickled eggs will last 3-4 months.
You can also give your deviled eggs a little kick with a quick pickle! Remove the yolks from the egg whites and mix with mayonnaise, salt, pepper, and paprika. Cover in a bowl and chill.
Meanwhile, pickle the egg whites in beet juice, white vinegar (or apple cider vinegar), and cold water. Let pickle for 24 hours then fill the egg whites with the filling and serve.
This post was originally published on August 10, 2o20.
