Sunday, February 19, 2012

Pickled Eggs

Ok. Now I'm showing my redneck side. For decades, every country store I'd walk into would have, I swear, a 5 gallon jar of pickled eggs on the counter where you'd check out. The sight of them would make me snarl my nose and just about gag. 


Several times, this good-ol'-boy I work with, Rickey, brought a jar of "rooster eggs" he'd make to share in the break room. Countless times I'd walk by and be like, "No Thank You!" On one occasion, I saw my boss, whom I consider to be fairly picky when it comes to strange and different foods, eating those eggs like they were potato chips! Seriously? If he's eating them, then I've got to try one. Well, I have to admit, I've been hooked since.


Rickey shared his recipe with me and Andy and I have been making pickled eggs to nibble on at the river for years. We like to cut them in half, sprinkle a little black pepper on them and eat 'em up!


Word to the wise: Don't fix more than you'll eat in a several month period. They're easy to make and they taste better if you eat them fairly quickly. 


INGREDIENTS:
  • 3 dozens large eggs
  • Crushed red pepper flakes
  • White vinegar
  • 1/2 medium onion
  • Quart canning jars or other glass containers
   (I used a 1/2 gallon and a 1 quart jar)
DIRECTIONS:
Carefully place half of the eggs in a large pot and cover with an additional inch of water. Hard boil these on high for 15 minutes. Pour into sink and cover with cold water while you hard boil the other eggs.

Peel shells and rinse. With a toothpick, insert about 1/4" in each end of the egg. Drop into a glass jar. Put a few slices of the onion into the jar along with 1 tbsp. of crushed red pepper flakes. Cover eggs with vinegar, seal and turn a few times to spread pepper flakes throughout. Let them set for a week before you eat.
Have I mentioned I have several packs of red-hot wienies sitting on the counter ready to be pickled?

21 comments:

  1. Do you heat the vinegar before you pour over eggs.

    ReplyDelete
  2. I use cold vinegar. Thanks! Denise

    ReplyDelete
  3. So if you saw these ion the counter of every country store, then I'm assuming they don't need refrigeration?

    ReplyDelete
  4. Jules, We do not refrigerate the pickled eggs. However, we usually have them eaten up within a few months. The longer they soak, the tougher the outside gets.

    ReplyDelete
  5. Derek, They are normally gone within the first month to two months. However, one time we did fix six or seven jars that sat in the pantry for over four months. They were still good but the starting to get a little tough on the outside. Now we fix only two jars or so at a time. Thanks for stopping by!

    ReplyDelete
  6. Tried this last week, so simple, so fast, so GOOD! Thanks

    ReplyDelete
  7. Glad you liked them Duncan! They're a favorite of ours in the summer. Thank you for visiting and commenting. -Denise

    ReplyDelete
  8. We have been just putting our peeled, boiled eggs in the brine from our large jars of hot peppers rings when we come to the end of the peppers...very good...they never last more than a few weeks...make a second batch and use the brine one more time.

    ReplyDelete
  9. We have been just putting our peeled, boiled eggs in the brine from our large jars of hot peppers rings when we come to the end of the peppers...very good...they never last more than a few weeks...make a second batch and use the brine one more time.

    ReplyDelete
  10. Have you tried it with different herbs? i have a huge herb garden so I'm always looking for new things to try them with.

    ReplyDelete
    Replies
    1. I haven't. You can get 6 eggs in a pint jar. I'd try a test jar to experiment with. Thanks for reading MTSIG!

      Delete
  11. Can they be put in the refrigerator if you want to. Do you use the vinegar right out of the jug or do you boil it first .

    ReplyDelete
  12. You can put them in the fridge Mike. I just use cold vinegar. I have boiled it but I think the cold vinegar is best. Thanks! Denise

    ReplyDelete
  13. Thank you very much for your help.

    ReplyDelete
  14. why do you insert the tooth picks in the eggs

    ReplyDelete
    Replies
    1. I've fixed them with and without the hole and I think they taste better when you insert a toothpick (just poke a hole with it.)

      Delete
  15. Replies
    1. Martha, I have not tried canning them. We usually try to eat these up within a few months. Thank you!

      Delete