Pickled Eggs

The technique for making pickled eggs is probably thousands of years old. Unless you raise chickens, there's no need anymore to preserve eggs for lean times.

For me, I'm always looking for low carb high fat decent protein easy things to eat. It's good if they have a lot of vinegar and salt. It's really good if it has a spice profile I like, which includes hot. And, it's spectacular if there are onions and jalapenos in the mix.

Pickled eggs fit the bill. Eggs, some flavorful veg, some spices, and vinegar, all go into a jar. 3 days later, they're ready to eat.

There are a lot of recipes on the web for pickled eggs, involving lots of spice mixes, veg additions, clever techniques, and how to boil and peel eggs. Go look !!


The pickling spices:

1 tbsp kosher salt
1 tsp Each of dried oregano, mustard seed, onion powder, white peppercorns, black peppercorns, coriander seeds
1 bay leaf
1 cup Brita water



The in-bottle spices:

1 tbsp minced garlic
1 tbsp Stonewall Kitchen Steak & Barbeque rub (or, red pepper flake)
about 2 cups white vinegar

The main ingredients:

12 hard boiled eggs, peeled
1 jalapeno pepper, cut into rings
1 medium onion, cut into thin slices

Prep the main ingredients. Combine the pickling spices in a small saucepan, bring to a boil, simmer for 10 minutes, remove from heat, cool a bit. Strain solids from hot liquid using a chinois strainer. Combine dry in-bottle spices.

Into a 1 quart sealable jar, evenly layer: jalapeno and onion slices, the in-bottle spice, hard boiled eggs. Repeat until you're out of eggs. Add all leftover spice and veg to the top of the jar. Pour the strained pickling liquid into the jar. Fill the jar with white vinegar. Cover the jar, and shake to combine. Refrigerate for 3 days.