Saturday, July 27, 2013
Fumbling Toward Culinary Talent: Pickled Eggs
If you read my comment in the Fumbling... post about pickles, you saw this coming.
I pickled some eggs. After touring various recipes on the InterWebs, I came up with this recipe.
Dozen hard-boiled eggs, peeled
3 cups cider vinegar
1 cup white vinegar
1 cup water
1/3 cup sugar
1 teaspoon of pickling salt
quarter of an onion, chopped
Smidge of chopped bell pepper, approximately a 1/4 cup (tops)
2 cloves of garlic, smashed and peeled
1 cayenne pepper split in two
1 teaspoon of dill seed
1/2 teaspoon of dill weed
1/4 teaspoon of ground mustard
Hard boil the eggs and peel them. Then put together the wet ingredients for the brine. Boil. In the bottom of a large mason jar, place the garlic, dill, mustard, split hot pepper, 2/3 of the chopped onion and pepper. Then place the eggs inside the jar (The jar I used only held 11, so I had to eat one). Sprinkle the remains of the chopped onion and pepper on top. Temper the jar in hot water and then pour in the boiling brine. Cap, wait for a day, and eat.