February 01, 2010
Frugal Preserving Food - Pickled Eggs
In keeping with the fermented foods and egg posts I present pickled eggs. Don't ask me how long they last because they disappear from my fridge almost immediately.
Like all fermented foods, pickling eggs is easily accomplished with the correct timing. Air gets into an egg as it ages, so the peel comes off easily from an older egg. For this reason I reserve my cleanest eggs for 2 months before I make pickled eggs.
Usually, this time of year, we have eaten all the dill pickles and pickled hot peppers. I use excellent organic apple cider vinegar for these and hated to throw it out when the pickles were gone. This vinegar is excellent to add to soups and salads. Still, when the pickles were consumed we kept the jars of vinegar in the fridge to pickle the eggs in.
Bring the eggs to the boil like as described in my previous post, Eggs Are Good.
Peel the egg trying to keep the egg attractive with the yolk inside. My eggs are so super that the yolk are huge making this almost impossible. I am sure I could pickle them, but they make the vinegar clouding and unappealing. I make egg salad out of the duds. Egg salad, eggs, mayo, dry mustard, salt and pepper, celery, grated carrots and dill pickles - mmm.
Well back to the pickled eggs. Peel them and put them into the jars. Fill the jar as much as you can without packing them so tight that the vinegar can't engulf all the eggs. I love the spicy hot pepper eggs out of hand and the dill pickle eggs are excellent in salads, especially potato salad. I give the vinegar to my chickens and would never reuse the vinegar after the eggs are gone. Could it be any easier?
Can you tell it is dinner time for me? Peace