Have you ever had that feeling that you needed to eat something but not sure why? You are full but for some reason, you keep walking to the kitchen hoping for inspiration.
Here is what is going on: Your body wants a pickled egg.
These things are tasty, filling, easy to make and best of all...if you forget you have them for several months, you can still eat them and they are even better!
Here is what you need:
A pot to boil eggs in.
A different pot to boil the vinegar and spices in.
A large glass or plastic container that has a top that can be sealed tight. Vinegar is involved and if the top is loose, your whole place is going to smell like the night before Easter (when all the eggs are being dyed).
A large bottle of vinegar. I'm guessing a gallon is too much and a pint is not enough.
1or 2 dozen eggs. Take a look at your jar and imagine how many eggs you can fit into it. That's how many eggs you need. Or, take a look at how many eggs you have and imagine them in a jar. That's how big a jar you will need.
1 container of Pickling Spices. Some stores have this some of the time. I can never find it even though I know it is going to be in the spice area of the store. Having this pre-made makes everything easier. However, you can make your own.
I went through my collection of spices and took out a teaspoon from everything that seemed like it would be good as a pickled egg. This was a huge mistake. Buy some pre-made or find a pickle spice recipe online somewhere (other than here.)
Bring your vinegar to boil with the spices added. After it boils, reduce the heat to minimum for 10 minutes. After that, you are ready to add it to the eggs. So lets do the eggs.
Boil your eggs in accordance with my post on boiling eggs. Put the peeled boiled eggs into the plastic container.
Add the vinegar/spice mixture to the container. You may not use all of the vinegar but make sure all of the spices floating around go in with the eggs. If you don't have enough to cover all of the eggs, boil some more vinegar.
Safety tip: Don't pour boiling vinegar into a plastic container. Turns out that some plastics melt at a temperature lower than vinegar boils at. I know from experience that this makes a huge mess. So, let the vinegar cool for a bit.
Finally, put the lid on the container and wait for at least 2 weeks (although a month is better). You don't need to put this in the refrigerator. Just stick it in a a cupboard somewhere. I think putting it out in the hot sun might be a bad idea but that is just speculation on my part.
Forget about the pickled eggs.
Now, when you are hungry and don't know what you are looking for, the pickled eggs will begin to sing their siren song.
Eat and enjoy.
jim
Here is what is going on: Your body wants a pickled egg.
These things are tasty, filling, easy to make and best of all...if you forget you have them for several months, you can still eat them and they are even better!
Here is what you need:
A pot to boil eggs in.
A different pot to boil the vinegar and spices in.
A large bottle of vinegar. I'm guessing a gallon is too much and a pint is not enough.
1or 2 dozen eggs. Take a look at your jar and imagine how many eggs you can fit into it. That's how many eggs you need. Or, take a look at how many eggs you have and imagine them in a jar. That's how big a jar you will need.
1 container of Pickling Spices. Some stores have this some of the time. I can never find it even though I know it is going to be in the spice area of the store. Having this pre-made makes everything easier. However, you can make your own.
I went through my collection of spices and took out a teaspoon from everything that seemed like it would be good as a pickled egg. This was a huge mistake. Buy some pre-made or find a pickle spice recipe online somewhere (other than here.)
Bring your vinegar to boil with the spices added. After it boils, reduce the heat to minimum for 10 minutes. After that, you are ready to add it to the eggs. So lets do the eggs.
Boil your eggs in accordance with my post on boiling eggs. Put the peeled boiled eggs into the plastic container.
Add the vinegar/spice mixture to the container. You may not use all of the vinegar but make sure all of the spices floating around go in with the eggs. If you don't have enough to cover all of the eggs, boil some more vinegar.
Safety tip: Don't pour boiling vinegar into a plastic container. Turns out that some plastics melt at a temperature lower than vinegar boils at. I know from experience that this makes a huge mess. So, let the vinegar cool for a bit.
Finally, put the lid on the container and wait for at least 2 weeks (although a month is better). You don't need to put this in the refrigerator. Just stick it in a a cupboard somewhere. I think putting it out in the hot sun might be a bad idea but that is just speculation on my part.
Forget about the pickled eggs.
Now, when you are hungry and don't know what you are looking for, the pickled eggs will begin to sing their siren song.
Eat and enjoy.
jim
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