Recipe: Garlic Pickled Eggs/Spiced Pickled Eggs

Betsy.at.TKL (09:48:26 AM) :

From: Emily Epstein
Date: Fri, 22 Apr 1994

Here are a couple of recipes I adapted from an Ortho book. I've made them on a couple of occasions, and they went over very well. Since they're canned, I'd say they'd keep for a good long time, unopened, and with all
that vinegar, several weeks in the fridge. I made them about a week before serving, and I don't think I'd want them any newer than that. Enjoy!

Emily Epstein

GARLIC PICKLED EGGS
(adapted from _All_About_Pickling_. San Francisco: Ortho, 1975. p.75)

24 eggs, hard boiled and peeled
1 Tbsp. dried tarragon (or 4 sprigs fresh)
24 cloves garlic, slivered
1 1/2 quarts cider vinegar
1 tsp. mustard seed
2 bay leaves
1 tsp. cardamon seed
2 tsp black peppercorns
2 tsp. salt

Pack the eggs in jars and divide tarragon and garlic evenly among them.
Combine remaining ingredients in a pot and bring to a boil. Simmer gently 15 min.
Strain hot vinegar over the eggs. Seal and process 10 min.

Makes 24 eggs (ca. 3 qts.)

This recipe uses 3 times as much garlic as the original called for, but I've used more. It's hard to overdo the garlic in this one. It also works well with
quail eggs, if you can stand peeling all those little things. The eggs end up a soft beige on the outside, white and yellow inside.

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SPICED PICKLED EGGS
(Adapted from _All_About_Pickling_. San Francisco: Ortho, 1975. p.75)

12 hard boiled eggs, peeled
3 c. white vinegar
1 T. minced ginger root
1 Tbsp. minced horseradish root
1 tsp. whole cloves
1 tsp. white peppercorns
1 tsp. salt
sliced radishes

Pack eggs and radishes in wide-mouthed sterilized jars. Combine other ingredients, bring to a boil and simmer 10 min. Pour boiling liquid over the
eggs, filling jar completely. Seal at once. Process 10 minutes.

Makes 12 eggs (ca. 1 1/2 qts.)

The radishes give the eggs a nice rosy exterior. They bleach out completely, and taste quite nice once they're pickled. Beets would give a stronger
color, but I haven't tried using them, and I'm not sure what they'd do to the flavor.