Pickled Eggs
The secret to a good pickled egg is patience. Once the eggs are peeled, the brine does the heavy lifting, replacing the fresh egg flavor with the sharpness of vinegar and the warmth of whole spices.
Temperature matters for the peel.
Start your eggs in boiling water rather than cold water to keep the shells from sticking to the whites. Always let the eggs cool completely before placing them in the brine.
- large saucepan
- slotted spoon
- quart-sized glass canning jar with lid
- ice bath
What goes in.
- 12large eggs, hard-boiled and peeled
- 1.5 cupswhite vinegar
- 0.5 cupwater
- 1 tbspkosher salt
- 1 tspmustard seeds
- 1 tspblack peppercorns
- 2cloves of garlic, smashed
- 1dried chili pepper
Hot pour, cold soak
Heating the brine dissolves the salt and wakes up the spices. Pouring it hot over the eggs helps the initial infusion, but they must be moved to the refrigerator immediately to stop the cooking process.
The method.
Prepare the eggs
Bring a pot of water to a boil. Lower the eggs in gently. Boil for 10 minutes, then move them immediately into a bowl of ice water for 15 minutes before peeling.
Make the brine
In a small saucepan, combine vinegar, water, salt, mustard seeds, peppercorns, garlic, and chili. Bring to a simmer over medium heat, stir until the salt dissolves, then remove from heat.
Pack the jars
Place the peeled eggs into a clean glass jar. Pour the hot brine over the eggs until they are completely submerged.
Cure
Seal the lid tightly and place the jar in the back of the refrigerator. Wait at least 5 days before eating to ensure the brine has penetrated the whites.
Other turns to take.
Beet Pickled
Add three slices of pickled beet to the jar to turn the egg whites a vibrant magenta and add a faint, earthy sweetness.
Curried
Add a teaspoon of curry powder to the brine for a yellow tint and a deeper, spiced profile.
When it doesn't go to plan.
Use eggs that are about a week old; they peel much cleaner than farm-fresh eggs.
If the eggs float, wedge a small piece of clean glass or a ceramic weight on top to keep them submerged in the liquid.
The eggs will stay firm and flavorful for up to 3 months if kept constantly chilled.
The ones that keep coming up.
Why did my eggs turn rubbery?
Usually because the vinegar concentration is too high or the eggs were boiled for too long before pickling. Keep the vinegar-to-water ratio as specified to maintain a tender white.
Do I need to can these in a water bath?
No. These are refrigerator pickles. The acidity of the brine and the low temperature of the fridge keep them safe for consumption.
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