Email to Dawn Dodge      

Pub-Pickled Eggs

List of Ingredients

This recipe is from "Spice It Up", (The Art of Making Condiments) by Jeffree Wyn Itrich, 1993

2 1/2 cups white wine vinegar
3/4 cup water
1/2 tsp salt
1/2 tsp sugar
9 to 14 hard-boiled eggs (depending on size),peeled or shells cracked in jigsaw pattern
1 tsp dried chili flakes
1/2 tsp mustard seed
1/4 tsp celery seed
4 large garlic cloves, halved (I only use 1 clove)

Combine the vinegar, water, salt, and sugar in a medium-sized saucepan over high heat.

While the vinegar brine is coming to a boil, pack the hard-boiled eggs and remaining ingedients in a sterilized, still-hot quart jar. Pour the boiling brine over the eggs and spices. Cap immediately with a sterilized, still-hot lid.

Let the jar cool for a couple of hours. Refrigerate for 3-4 days before eating.



Recipe