Pickled Eggs

The bar food of our grandfathers, a staple in many farm house kitchens and a quick, easy snack when you need protein, not carbs. They floated in gallon jars of brine in pubs and on bars in England and the States—a free nosh with a glass of beer, and proof that the place served food as well as alcohol. The salt and vinegar preserved the eggs without refrigeration. This faded away in the 1930s or so when health department regulations kicked in.

A jar of pickled eggs in the fridge can be a quick lunch on the fly, a 4 o’clock pickup, a salad topping or a nice addition to a cheese-charcuterie plate. Adjust spices to taste and ingredients for servings needed—this is for 1 quart of brine quart of brine.

• 12 hard-boiled eggs, cooled and shelled
• Vinegar—for very spicy eggs, use straight vinegar; a 2-1 ratio, vinegar to  water, is less acidic—                                                                                                       rice vinegar, straight or with water, is good too
• 1-2 tablespoons of salt
• 1 teaspoon of sugar
• Pickling spices: either purchased pre-made, or make your own (2 tblsp mustard seeds or 1 tblsp powdered mustard, 2 tsp coriander seeds, 1 tblsp whole allspice, 2 cloves, 1 tsp ground ginger, 1 tsp red pepper flakes, cinnamon stick) –crush lightly and mix
• Mix all in 1 or 2 jars—refrigerate 2-3 days, or longer, for best flavor

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