I don’t know why seeing pickled eggs brings back memories of my boyhood days, but it does. Perhaps it’s because as a young lad I had to privilege of accompanying my Dad and Grand-dad into Swede’s, the local pool hall, and seeing the gallon jar of pickled eggs sitting prominently on the bar. I can’t remember seeing either of my two mentors quaffing down those eggs, but other patrons must have really loved them as the jar was always half full or half empty, depending on how one looked at it. I knew that you could go to Red’s, the local grocery store/butcher shop, and get pickled pig’s feet, pickled okra, pickled green beans and pickled asparagus. I knew that old man Keyser had a pickled liver, probably hanging on the back porch, but thought only Swede’s handled pickled eggs. It was many years later that I learned you could pickle your own eggs if you knew how.
There are many recipes for pickled eggs floating around out there, so many people must love (tolerate) these delicate alternatives to beer nuts. The USDA tells us that there is no safe way to pickle eggs for long-term storage, including canning them, but if you are a true pickled egg connoisseur, they won’t last that long anyway.
Here is one method of pickling eggs if you would care to try your hand at it.
Into a larger ‘pickling pot’ place 2 cups of 5% acidity vinegar, 2 tablespoons canning salt, 1 tablespoon sugar, 1/2 teaspoon dill seed, 1/4 teaspoon ground mustard, 1 clove garlic sliced thinly and 1 jalapeno pepper sliced thinly. Bring this mixture to a boil and maintain the boil for 3 or 4 minutes before removing it from the heat. After straining the garlic and pepper slices from the brine, drop the slices into quart storage jars, retaining the brine. Peel 12 hard-boiled eggs and put them on top of the garlic and pepper slices in the jars. After stirring the brine to make sure that the salt and spices are suspended in the brine, pour the brine over the eggs, leaving 1/2 inch head space in the jars. Place the flats and rings on the jars, shake well and refrigerate for 1 to 10 days, shaking the jars slightly each day to keep the pickling mix suspended in solution.
Keep your fork