If you were to rank all of the things you can do with eggs, crème brûlée would probably be near the top. Following very close behind is the pickled egg. The pickled egg is one of the finest foods you can put in your mouth. It is more than a snack or bar food. It is an experience. If you leave the planet and make it to heaven without having had this experience, it would be worth your time to come back. Then again, they will probably have pickled eggs in heaven.
Now that you have potentially dozens of hard cooked eggs laying around, it is time to put them to good use.
9-12 soft to medium cooked eggs 2 cups of white vinegar 1/2-1 tablespoon of salt 1 tablespoon of peppercorns 1/2 tablespoon of crushed red pepper 1/2-1 tablespoon of pickling spice 0 cups of sugar. No sugar 1 clove of garlic, chopped
Place the cooked and peeled eggs in a quart sized jar. Place the rest of the ingredients in a sauce pan and bring to a boil.
Pour over the eggs. This is the reason that you only cook the eggs to a soft or medium doneness. You want them to be firm enough to peel, but they will continue to cook once you pour the hot brine over them. If you already have hard cooked eggs (like Easter eggs), make sure you cool the brine before pouring over the eggs. Place in the ice-box once the eggs have cooled. Enjoy the following day. Some recipes say longer, but I cannot wait that long. If you do it right, you will not have to worry about how long the eggs will keep because you will eat them all before that is a concern. But they should keep for quite a while.
This recipe can be varied. I don’t care for sweet eggs, I don’t strain the brine, and I definitely don’t add water. These are strong pickled eggs. As you enjoy one, relish in the experience. Don’t take it for granted.