Before I came across this recipe, “pickled eggs” made me think of dusty vats of frightfully red eggs on gas station counters. Mystery food. Not refrigerated. Why/how are they red? I like the pickled eggs made with my grandma’s pickled beets, but I had never thought of making them on their own. But then I was flipping through Chelsey’s copy of Joy of Pickling by Linda Ziedrich and came across “Hot and Spicy Pickled Eggs.” They are based on a recipe from India and they have ginger: I was sold.
I brought Linda’s Hot and Spicy Pickled Eggs to two gatherings, and while there was some initial hesitation, they were ultimately a hit.
So, now I’m a pickled-egg fan. They are a quick, tasty protein source that will last for a couple of weeks in the refrigerator. As far as those unrefrigerated ones in the gas station—I would probably only eat one on a dare.
Do you have a pickled egg recipe? Please share!
Linda Ziedrich’s Hot and Spicy Pickled Eggs
:: About 12 hard-cooked eggs (to fill a quart jar), peeled
:: 2 T pickling salt
:: 6 fresh or pickled green chile peppers (such as serrano), slit lengthwise
:: 1 1/2 cups cider vinegar
:: 1/2 cup water
:: 1 T minced fresh ginger
:: 1 T black mustard seeds
:: 1 T crushed black pepper
:: 2 garlic cloves, coarsely chopped
1. With a fork, pierce each egg through the white to the yolk about 6 times. Put the eggs into a 1-quart jar. In a nonreactive saucepan, combine the remaining ingredients. Bring them to a boil, reduce the heat, and cover the pan. Simmer the contents 15 minutes.
2. Let the liquid cook a little, then pour it over the eggs. Cap the jar, and refrigerate the jar for at least 1 week to allow the eggs to absorb the flavorings. Refrigerated, the eggs will keep for several weeks.
My notes: To color the eggs, I add 1/2 t turmeric to the spice mix. I found black mustard seeds at the Asian market, though I have made the recipe with common yellow mustard seed and it was just as tasty. I vary the number and type of peppers depending on what I have on hand and who will be eating the eggs.