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.
- 3 dozens large eggs
- Crushed red pepper flakes
- White vinegar
- 1/2 medium onion
- Quart canning jars or other glass containers
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?