06-02-2022, 08:52 PM
I don't know if the rest of the country is like Maine, but if you go into a Mom and Pop store you're likely to find a gallon jar of pickled eggs on the counter. Recipes vary but what follows is my version.
Pickled Eggs
3 dozen large eggs
6 cups White Vinegar
2 cups water
2 medium to large onions, coarse chopped
5 cloves garlic, coarse chopped
1 gallon jar
Optional:
1 Beet for color
4 Ripe Scotch Bonnet Peppers, coarse chopped
2 generously rounded TBL crushed red pepper
Add ½ of the liquid and all coarse chopped flavorings to jar. Hardboil eggs, then shell them and add the eggs to the jar. The eggs should all easily fit in the jar and be covered by liquid. If desired a skinned, sliced beet can be added for color, the pickling juice should be much darker than the desired egg color when you remove the beet slices. If the beet is small enough removal of the beet may be unnecessary. Allow to sit at room temperature for 2-3 weeks for the pickle to fully absorb. Shelf life should be a few months, but they won’t last that long. I’ve kept them refrigerated for years and they make the very best egg salad when they get super pickled.
Add salt and pepper as desired when eaten, a good hot sauce is also good on them if the hot peppers aren’t added to the jar. I think they make the best egg salad.
4 dozen of our eggs makes two ½ gallon jars with a few left over.
Note: I now use 5 parts vinegar to 1 part water. I also don’t add any heat to the pickle. Instead I just use hot sauce for every bite. That way those folks who don’t like heat don’t need to have it.
Pickled Eggs
3 dozen large eggs
6 cups White Vinegar
2 cups water
2 medium to large onions, coarse chopped
5 cloves garlic, coarse chopped
1 gallon jar
Optional:
1 Beet for color
4 Ripe Scotch Bonnet Peppers, coarse chopped
2 generously rounded TBL crushed red pepper
Add ½ of the liquid and all coarse chopped flavorings to jar. Hardboil eggs, then shell them and add the eggs to the jar. The eggs should all easily fit in the jar and be covered by liquid. If desired a skinned, sliced beet can be added for color, the pickling juice should be much darker than the desired egg color when you remove the beet slices. If the beet is small enough removal of the beet may be unnecessary. Allow to sit at room temperature for 2-3 weeks for the pickle to fully absorb. Shelf life should be a few months, but they won’t last that long. I’ve kept them refrigerated for years and they make the very best egg salad when they get super pickled.
Add salt and pepper as desired when eaten, a good hot sauce is also good on them if the hot peppers aren’t added to the jar. I think they make the best egg salad.
4 dozen of our eggs makes two ½ gallon jars with a few left over.
Note: I now use 5 parts vinegar to 1 part water. I also don’t add any heat to the pickle. Instead I just use hot sauce for every bite. That way those folks who don’t like heat don’t need to have it.
