Pickled Eggs
Perky Pippy Pepper Pickled Eggs
So today let’s do pickled eggs! This is a pretty general recipe, as you can see here I have also taken the liberty of pickling some jalapenos and tomatillos alongside them. This recipe will yield a delicious snack that will keep for a long time. The recipe is relatively easy, just requires a little prep work. So let’s do it!
Detailed Instructions:
Making the Tea
So the first thing we need to do to make some pickled eggs is hard boil some eggs. This to me has always been the hardest part, so if you wanna get around this by buying some pre-boiled eggs, I am not going to judge.
For those who want to boil some eggs, all we need to do is to place some eggs into the bottom of a pot trying to layer them as evenly as possible. Fro here we need to add some water, enough to just cover the eggs by about 1 inch or 2 centimeters. Next we can turn on the heat and bring this up to a boil. Once this thing gets up to a boil, remove from the heat, cover and set a timer for 14 minutes. While the eggs are cooking, we can move onto getting the other ingredients ready.
Now I say other ingredients, but it is really up to you what else you want to put in with your eggs. I am choosing to add jalapenos and tomatillos, but you could add beets, or onions, or also feel free not to add anything else. For the jalapenos, I am slicing them into rings, and for the tomatillos I am cutting them into quarters. I have heard that pickled tomtaillos make great bloody mary garnishes.
Once everything is chopped up, we can now prepare the eggs, you can start by draining the warm water, rinsing them under cool water, and adding some ice cubes if you want.
This supposedly will help with the peeling process, but it may be a load of bunk. So speaking of peeling once they are cool, we can begin peeling. After peeling, we can then move onto the optional step which is to carefully poke the boiled eggs with a knife to allow the brine to get into the eggs easier, you can use a toothpick, but I am using a knife here.
Next we can begin to start putting the eggs into jars. If you have other ingredients you want to add, you need to layer them in. I am layering in my eggs, some jalapenos and tomatilos, then adding more eggs in. Once our jars are all packed, we need to do the last step, which is making the pickle brine.
The first thing we need to do is gather our spices for the pickling, this will give the pickles their characteristic flavor and really these amounts do not need to be exact. so first we need to start with 2 tsps of coriander seeeds, I decided to add a few dry birds eye chillis, roughly 1 tablespoon of mustard seeds, 10 - 12 cloves, a 2 inch piece of cinnamon stick broken up, 2 bayleafs crumbled up a little and some barely cracked pepper, just a smidge.
And with that we can move on to the next stage is which is making the actual brine. For this we need 2 cups of water, and 1 liter of a neutral vinegar. We are going to start heating this up, we can put in the other ingredients, starting with 2 tsps of salt, 1 teaspoon of sugar, our pickling spices, and also I tried to be creative and wanted to give my eggs a little bit more of a green color so I added some spinach to get the color, in the end I don't think it really worked well, so I would maybe skip this step. So we are going to heat this until it gets up to a roiling boil.
Once it does, it's best to perform this next step in the sink for the exact reason you are about see. Carefully carefully pour the hot vinegar mixture into your jars. making sure they entirely cover your contents. For this reason its' better to make too much brine than too little. I managed to spill a bunch all over the counter, so for this reason its' best to do this way from small children and animals.
Once the jars are filled with brine we are essentially done, except now we need to wait. Seal them up and let these bad boys chill for a week and we have pickled eggs. I have heard they should last up to a month in the fridge, but unfortunately pickled eggs never last that long around me.
That’s it! See you all soon!
Condensed Recipe:
Ingredients:
12 eggs
2 Jalapenos (optional)
Pickling Spice:
2 Teaspoons Coriander seeeds,
3-5 dry birds eye chilis (optional)
1 tablespoons mustard seeds
10 - 12 cloves
2 inch piece of cinnamon stick broken up,
2 bay leaves crumbled
A smidge cracked pepper
Brine:
2 cups (500 mL) Water
4 cups (1 liter) Vinegar
2 tsp salt
1 tsp sugar
Instructions:
Hard boil 12 eggs, cool and peel.
Chop additional ingredients, layer boiled eggs with Jalapenos.
Heat up vinegar add salt, sugar and pickling spice.
Once salt and sugar are dissolved pull off heat pour brine over the eggs. Seal and refrigerate.
Enjoy!