Just Another Meatless Monday Pickled Eggs

Hey What's For Dinner

In my youth when I was allowed to occasionally accompany my dad to the moose club, I’d see a mysterious jar of pickled eggs up on the bar. I was intrigued, the murky liquid, the white spots of egg, what were they? It sat next to a jar of pickled pigs feet which were not at all intriguing, in fact they were repulsive but those pickled eggs were so interesting. I always wanted one but was never brave enough to actually ask for anything, let alone an egg whose flavor I had no clue about. I simply sat and stared and drank my roy rogers, lucky to be with my dad in such dark and smokey place. I never did eat any of those pickled eggs, too scared, too shy, too not wanting to make my dad regret bringing me along, kept me from them.

Luckily as an adult I have an overabundance of eggs this summer, so I decided to go ahead and make some pickled eggs. Why not? the WORST that could happen was that they would be disgusting and I’d feed them to the chickens. When I said rather proudly, impressed with myself for coming up with some way to use up the GLUT of eggs we are getting “I’m making pickled eggs” I was met with blank stares. Apparently no one else ever obsessed over pickled eggs? Ahhh well my kids will have other weird things to obsess about I’m sure.

When I cracked the jar everyone in my family recoiled as if I were handing out rotten eggs, pickled in battery acid. My husband admitted he thought I had put eggs in their shell, in vinegar raw and let the vinegar cook them, in other words he was totally clueless. Once he tasted them, of course, after watching me eat one, he was sold. They are delicious, not mysterious unless sitting on the counter in a smokey bar that is.

Pickled Eggs

12 hard boiled eggs
jar large enough to hold them all
2 cups red wine vinegar
1/2 cup of apple cider vinegar
dash of balsamic
juice from 2 cans of pickled beets–I used the juice from a pint jar of pickled beets if you have them give that a try it’s delicious
1 cup of water
2 teaspoon mustard seed
1-2 TBSP honey–use the least amount first add more after tasting if desired
2 teaspoons salt
pinch of garlic powder

peel the eggs and place them in the jar–if you have fresh eggs here’s my post on peeling those suckers
bring the vinegars, beet juice, water, mustard seed, honey, salt and garlic powder to a boil in a medium sauce pan
reduce heat and simmer for 5 minutes or so–taste for honey here add more as needed
cool for 10 minutes
pour over the eggs
cover and refrigerate for 24 hours before eating
use within two weeks

These would be FABULOUS chopped and sprinkled on a salad but are also delicious eaten whole sprinkled with salt and pepper. Yum a great way to use up all those eggs of summer.

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