Thursday, June 29, 2017
I'm not sure when pickled eggs became a summertime treat for me. I grew up in a household where red beet eggs were the norm. At some point in my housekeeping career, though, I strayed off into the wild territory of your basic barroom pickled eggs. I make them right around the summer solstice so that they're ready for July 4th and picnics.
You can eat them straight up, or you can make them into the best egg salad you'll ever have. Extra points for making your egg salad sandwiches with homemade bread.
For the brine
2 cups cider vinegar
2 cups water
1/2 cup sugar
1 tsp. salt
1 Tbsp. pickling spice
1 dozen hard cooked eggs, peeled (I like to use medium eggs, which you may have to hunt for - the big grocery stores rarely carry them.)
Bring the vinegar and water to boil, then add the sugar and salt. Simmer until the sugar dissolves, then add the pickling spice and simmer for a few minutes. Let cool to room temperature.
Drop the eggs into a quart canning jar and pour the brine over. Make sure the topmost layer of eggs is covered with the brine. Put the lid on and tuck into a corner of the fridge for about a week.
Plan to eat them in a week or two - much longer than that and they get rather tough.