Tom and I had an order of pickled eggs up at the Corner Pub in Bow WA. Such a strange thing to see on the menu. Turns out it's a old time menu favorite at pubs.
The history of Pickled Eggs.
It was thought the British brought them to America. But in fact it was Germans in the mid 1700s. They were a popular food with German immigrants and were also popular with Hessian mercenaries fighting against Colonists during the Revolutionary War. Many early recipes come from the Pennsylvania Dutch.
They are also very popular in taverns and bars as a snack and at picnics in the South. The south preferred white pickled eggs over the pink variety made with beet juice.
This was our first small batch we ever made to see if we had what it takes to make and awesome batch of pickled eggs. Turns out we do!
Since I did not want to start out with a huge batch I scaled down the portions of liquid and sugar. I added thai chili's, garlic and thinly sliced red onion from our garden. For the sugar, you can taste and figure out how sweet or sour you like them; finding the right balance.
This is pretty much the portions we used and it was a little too much brine for our jar choice but not bad.
Julia Child's instructions for the eggs:
Put the needed number of eggs in a pan large enough to hold them plus plenty of water. Bring the water up to the point where it's just ready to boil. Remove from heat and cover. Twenty minutes later they will be done.
Cool in ice water immediately. Peel under a pencil-thin stream of water. This helps get under the skin and makes peeling easier. Place the peeled eggs into a clean sterile jar with tight fitting lid.
3/4 cup cider vinegar
3/4 cup water
1/3 less or more depending of your taste preference of organic cane sugar
1 teaspoon ground turmeric, more or less to taste
1/2 teaspoon whole black peppercorns
a few whole or sliced garlic cloves
1 small thinly sliced red onion
Thai chili or jalapenos sliced thin
Add the cider vinegar, water, sugar, sliced onions, sliced peppers, turmeric to a medium sauce pan. Let simmer for 5 minutes until the sugar is dissolved. Pour over the eggs in the jar making sure to add all the pickled veggies and covering completely with the brine.
Let cool, place in the refrigerator. We started eating ours the next day and were pleasantly surprised!
Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.