RECIPE: Pickled Eggs

I promise you- pickled eggs are better than they sound! This is a perfect recipe to use up small eggs, whether they be from chickens who are just starting to lay (known as pullet eggs) or from another type of poultry, such as guinea hens or quail who typically lay a smaller egg in general.

pickled egg.jpg
pickled eggs.jpg

Beet Pickled Eggs

  • 1 15 oz can of sliced beets

  • 1 C apple cider vinegar

  • 1/4 onion, sliced

  • 1/3 C sugar

  • 3 cardamom pods

  • 1 star anise

  • 6 hard boiled eggs, peeled

Jalapeno Pickled Eggs

  • 3/4 C apple cider vinegar

  • 3/4 C water

  • 1/4 onion, sliced

  • 1/2 C plus 1 Tbsp sugar

  • 6 cloves

  • 2 jalapeno peppers, sliced in half the long way, seeds removed

  • 1 tsp cumin seeds

  • 1 bay leaf

  • 1/2 tsp oregano

  • 1 garlic clove, peeled

  • 6 hard boiled eggs, peeled

Directions:

  1. Place the hard boiled eggs at the bottom of a quart-sized mason jar.

  2. In a medium pan, add the vinegar, canned beets (including juice), onion, sugar, and spices (and jalapenos and water if using that recipe).

  3. Bring to a boil and cook uncovered until the sugar has dissolved and the onions are translucent (about 5 minutes).

  4. Remove from heat and let cool for 5 minutes.

  5. Pour mixture over eggs. Seal the jar and store in the fridge for up to a month.

  6. The eggs will be ready to eat after a couple days. The longer you leave them to marinate in pickling juices, the stronger their flavor.