So, about pickled eggs. Funny story.
Back when the Mr. and I were still dating, we went shopping together, each looking for something to contribute to the white elephant gift exchange happening later that evening. I’d like to say that we’re more on top of things these days but… not really so much. Anyway, after browsing the aisles of Walmart because we’re classy like that, I picked out an admittedly pretty lame set of three faux-vintage kitchen tins. My practical self thought they’d at least be useful and maybe someone would see their charm.
Then there’s my husband. While I was browsing the lack-luster, pre-packaged gift items, he was over in the bulk food aisle. With a cart. Inside that cart? A GALLON jar of pickled eggs. They looked gross floating around in their pink juices but I laughed thinking that it would be a clever and unique gag gift. However, when I laughed, he looked puzzled. See, to him it was not a gag gift. He actually loves pickled eggs and legit thought that would be an awesome gift. I’m not sure if the gift receiver felt this way but it got a laugh from the crowd none the less and so all was good.
Fast forward 10+ years later and I am married to this pickled-egg-giving man and not only that, I now make homemade pickled eggs. What happened to me? Well, I discovered pickled eggs are indeed pretty delicious little things. After I finally got down off my high horse to try one, I realized that pickled eggs are not only tasty, but also make a pretty great, protein-packed healthy snack. So as usual, the Mr. was right all along.
One little note about homemade vs. store-bought pickled eggs. Store-bought pickled eggs have a weird sulfur taste, I guess from the preservatives they have to use. Homemade pickled eggs do not have this yucky extra taste!! When you pickle things yourself, they are FRESH and infused with only yummy flavor. Bonus if you use farm-fresh, organic-fed eggs.
If you’re feeling weird about trying to make your own pickled eggs and it’s because you’ve only ever had (or seen) those giant jars of preserved pickled eggs (or worse, convenience-store pickled eggs), then consider hopping down off your high horse just like I did. And make your own. I’m telling you, NO REGRETS.
Another place to try a great pickled egg, is Amish country. I could write a whole other post about the Amish community and how fascinating their lifestyle is to me, but maybe another day. I will just say that if you get the chance to visit Amish country or an Amish market, DO IT! The food is ah-mazing.
Another note: this recipe is for refrigerated pickled eggs. I do do any long-term, sealed, sterilized canning at this point. Too much trouble. But if you’re into that, I guess you could use this same recipe and take that extra step. Then you could even wrap them up for your next gift exchange! 😉
You will need a few special things for this recipe: Two quart-sized, wide-mouth Mason jars and this is optional but I prefer the plastic caps since the metal ones get rusty after awhile. Also key is pickling salt. After a little research, I discovered that the iodine in regular table salt can affect the flavor and can cause cloudiness.