How to Make Old Fashioned Pickled Eggs

The word pickle comes from the Dutch word "pekel" or northern German "pókel," meaning salt or brine, two very important components in the pickling process.  Believe it or not, people have been preserving food by pickling for over 4000 years.  The first known food to be preserved in this manner was cucumbers, hence the name "pickle."
 

Pickling eggs has been done for hundreds of years.  The process is rather tricky because eggs are so thick.  The pickling liquid has to soak into every part of the egg in order for them not to spoil.  Many eggs have been lost because of this problem.  Unfortunately, there is no trick to overcome this problem.  This is why I recommend that home pickled eggs always be kept in the refrigerator, and be eaten within three months.  

You can pickle lots of different things.  Almost any kind of vegetable can be pickled.  I have personally picked cauliflower, carrots, onions, hot and sweet banana peppers and bell peppers.  Pickling foods gives them an interesting flavor and texture. I really love banana peppers pickled!

So how do you pickle eggs?  It is pretty easy, this is how I do it:

Ingredients:

• 4 whole cloves
• 1 cinnamon stick
• 2 cups white vinegar
• 1/2 teaspoon dry mustard
  
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 hard cooked eggs

This is my favorite jar to use to make anything pickled.  I love the wide mouth, so you can just reach in and grab a snack!

1/2 Gallon Jar

Directions:

1. Peel the eggs and place in a sterilized jar
2. In a small saucepan, place the  cinnamon stick, cloves and vinegar on medium heat.
   
3. In a small bowl, mix the mustard, salt and pepper with 2 tablespoons of water.
4. When vinegar begins to boil, add mustard mixture and reduce heat.
5. Simmer for 5 minutes
6. Pour the boiling mixture into the jar with the eggs and let cool for15 minutes.
7. Screw on lid and place in the refrigerator.

This recipe is very old.  Back in the day, the use of cloves and cinnamon were used help prevent spoilage.  With the advent of better sterilization techniques, the recipes for pickled eggs have too.  Newer recipes are as follows:

• 2 cups vinegar
• 1/2 teaspoon salt
• 1 medium onion, chopped
  
• 1⁄4 cup sugar
• 1 tablespoon pickling spices

Pickling Spices

After placing the eggs in the jar, they should be allowed to soak in the solution for at least   two weeks before eating.  Personally I like mine to be more sour, so I let mine soak for 3 to 4 weeks before eating.  It is a matter of personal taste.  I strongly recommend that you keep your pickled eggs or vegetables in the refrigerator when using these recipes. 

We are going to be getting our chickens very soon, and I am sure once we do, we will be having an abundance of eggs.  I look forward to pickling some.  Since I know that our harvest will be big this year because we have so much more land to plant, I bought this book, so I could have some recipes to pickle other vegetables.  it has some really delicious sounding recipes  and got great reviews!

Have a great weekend!

Jade    :)

The Joy of Pickling

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