I started doing this awhile back, mainly because I was told that my father in-law liked pickled eggs. The thing is, I realized that they are actually pretty good! I’m kind of picky though…I don’t just munch into one. I slice them in half and put a little salt and fresh pepper on them. Amazingly, months after you pickle them, the yolks are still like they are from a freshly boiled egg. The texture of the whites gets denser and takes on the pickle flavor, but not a very strong one.
I like having pickled eggs on hand for making a quick tuna or chicken salad, too! Easy. Throw in some mayo, finely chopped celery and/or pickles (sweet or dill), a squirt of mustard, capers, onions, whatever you like…boom!
Now, I have gotten into canning over the last couple of years and I have some of my own pickles that run low and I refill those jars…I can even combine jars, if I need more brine in one. I have used pickled beet brine as well. It adds a distinct color and earthy sweetness. If you add a little beet brine to regular dill brine, you’ll get a lighter color and sweetness. If you aren’t canning, though, don’t worry. You can use commercial pickle juices, just as well.
This is a great way to salvage eggs that are approaching or just past their freshness dates. (Boiling works better with older eggs, rather than fresh!) Cover with cold water, add a tablespoon white vinegar and a teaspoon baking soda and bring to a slow boil. Remove from heat, cover and set a timer for 13 minutes. When time is up, drain and transfer to an ice bath to halt the cooking. Peel under some warm running water and drop peeled eggs into the pickling brine. Refrigerate practically indefinitely.
By the way, remember my blog awhile back about buying eggs already boiled and peeled, for deviled eggs, at the grocery store? Don’t want to boil and peel eggs, but want to try pickling some eggs? Did I say “Boom!” already?
So, I may be picky about how I eat my pickled eggs, but don’t let me stop you if you want to just bite into a whole one…enjoy!!!