Pickled Eggs

My second try is better. This time, I used vinegar, garlic, mustard seed, a Habanero pepper, a touch of sugar, salt, and some dill.

 

Okay, it's been a few years so it's time to pickle some more eggs. It's not something I have a taste for every day, but I bought a jar on Amazon a few weeks ago and they were okay, but nothing to get excited about. I can do better and I think I'll do that tomorrow.

 

Rather than the basic pickled eggs, which taste more like white vinegar than anything else, I've added a little bit of dill, onion, garlic, jalapeno, and a bay leaf. Now it's a matter of waiting a week to see how it turns out.

 

It's only been about six days, and I think I need to give them a few more days. I pickled 18 eggs, with two jars of 8 and a small jar of only 2, intended to be my test jar. I ate them today and they were good, but I think a few more days will make them better. I hadn't used jalapenos for pickling eggs before. It seemed like a good idea, but I was, I'm afraid, a little too conservative with them. There's only a hint of the jalapeno taste. Next time, I think I'll use the same ingredients but I'll add more jalapeno.

 

If they turn out OK, please post the recipe (or a link.) I recall my father eating these, but they were pickled in beet juice. It was interesting to see how the purple permeated the white. I never even recall trying one...ever.

So how long can eggs keep if they have been pickled?

 

Beet juice is a common alternative to white vinegar in pickling eggs and is also used in conjunction with white vinegar. Since I absolutely hate beets, I've never tried pickled eggs that used beet juice.

 

I never buy beets. Every few years I may take a couple from a buffet. They always taste like apples to me. But I've never bought them. I probably never will.

 

That's not a bad idea. I like roasted root veggies. But I actually do like pickled beets on those rare occasions I pluck them from the buffet...they're just not something I seek out.

 

Every time I see recipes or food items on the internet, I am reminded of why the words "impulse" and "control" do not belong together in my life. Having never tried them before, I just made a couple of batches of pickled eggs.

The first batch is a modified standard recipe someone posted in an AllRecipes comment to the basic recipe: white vinegar, water, sugar, salt, a whole head of garlic, a large onion, 3 bay leaves, and a splash of dill pickle juice.

The second batch are mustard-flavored: cider vinegar, sugar, salt, cornstarch, mustard powder, turmeric.

Every once in a while I'll make a big sorta-Cobb salad with chicken, bacon and hard boiled eggs, usually topped with a homemade honey-mustard dressing. I bet those mustard eggs will go good on it.

I'll taste-test Sunday afternoon.

 

I've yet to get a good fix on the shelf life of non-pressure canned eggs. And so many recipes have onions and garlic in them...I gotta think that affects shelf life. I would assume the vinegar takes care of the botulism that garlic is prone to when in an anaerobic environment.