This Delicious Pickled Deli Eggs Veggies Spices Mix Recipe and method is a hundred years old way to preserve hard boiled eggs over months. Herbs, spices and vegetables can infusion into the eggs to create a huge variety of flavors…. practically endless are the combinations. Oh what Fun !
Pickled eggs are typically hard boiled eggs that are soaked over time in vinegar brine with spices and herbs. As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favorite among many as a snack or hors d’œuvre popular in pubs, bars, taverns, festival and hunting camps and around the world in places where beer is served.
Directions: After the eggs are hard boiled, the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings.
This quick brine is made up of a 50/50 water and vinegar plus pickling spices which are simmered in a pot to meld flavors. Place hard boiled eggs and sliced vegetables in the jars then pour brine mixture into the jar till eggs are covered.
The eggs are left in this solution from one day to several months. A common practice is to puncture the egg with a toothpick to allow the pickling solution to penetrate to the egg’s interior.
Pickled Eggs are often placed into a gallon jar (Buy Gallon Jars Here) and placed in the refrigerator for storage of months or on a kitchen countertop. Prolonged exposure (after 6 months) to the pickling solution may result in a rubbery texture.
Recipes vary from the traditional brine solution for pickles, to other solutions, which can impart a sweet or spicy taste.
The final taste is largely determined by the pickling solution.
Vegetables such as onions, red bell peppers, yellow bell peppers, orange bell peppers, green bell peppers, half inch sliced carrots, jalapenos, beets, olives and green onions. Varieties of herbs can be used.
A variant historically associated with the Pennsylvania Dutch Amish is the pickled beet eggs mixture where whole beets, onions, vinegar, sugar, salt, cloves, and (optionally) a cinnamon stick are used as the brine. The eggs take on a pink or even purple color from the beets and have a pleasant sweet and sour taste. Pickled red-beet eggs, long a common food at picnics and pot-lucks in the Pennsylvania Dutch country, have diffused into the folk cuisine of the surrounding “English” (“English” meaning non Amish population) and become a popular snack that can be bought in supermarkets as far east as the Delaware River.
Pickled eggs may be served as part of a main course, hors d’œuvres, or garnishes.
A typical British recipe for pickled eggs includes eggs, vinegar, salt and sugar. The eggs are then boiled, peeled, then boiled with the other ingredients. They last for three to four months (for best quality) and are traditionally found in British public houses (aka drinking pubs) and fish and chip shops.
Do you have some favorite family recipes for pickling eggs ?