Pickled eggs came into existence many years ago as a means to an end. Originally, eggs were pickled to help preserve them for consumption later on. Without refrigerators creating a brine was one of the only true methods of preservation. While eggs are no longer in short supply many people have grown to love pickled eggs.
Gourmet pickled eggs have made it onto pub menus for a few decades now, too. Among the favorite options are spicy pickled eggs. You don’t have to go to a pub or gourmet location, however, to indulge in this odd, but delightful snack. Spicy pickled eggs can be made at home without much trouble.
What you will need
- Four dozen eggs (48 eggs)
- Four cups of vinegar
- one Onion (sliced, optional)
- six to eight jalapeno peppers (medium-sized)
- two tablespoons of red pepper flakes
- three hot peppers (your choice)
- five cloves of garlic
- two tablespoons pickling spice
- 4 dashes Tabasco sauce
- 2 cups of carrots
- 2 cups of cauliflower
- 4 tablespoons of black peppercorns
You will also need a large, mason jar late enough to fit the eggs. Sterilize the jar by boiling it in water prior to creating the eggs. This will ensure no germs are retained during the process that would ruin the eggs.
Preparation and steps involved
Hard boil your eggs as you normally would. Allow the eggs to cool then peel each one. Set the shelled, hard boiled eggs aside. They’ll come in play shortly.
Place all other ingredients together in a saucepan and allow it to come to boil. You’ll want the cauliflower and carrots to be slightly hard, still; roughly 15 minutes of boiling time will be necessary to achieve the right mixture and consistency. Set the brine aside and allow it to cool to slightly warm.
Place the eggs into your mason jar. Once all of the eggs are packed into the jar shake it lightly to ensure there is some space between the eggs for the spicy brine to penetrate. Poor your brine over the eggs. The brine is unlikely to cover all of the eggs so fill the rest of the jar with hot water until the eggs are fully submerged in the liquid. Cover the jar tightly and give it a gentle shake to ensure the brine is evenly dispersed.
Place the jar in the refrigerator and allow it to pickle for two weeks. The process of the eggs curing in the brine will take two weeks; however they can be eaten earlier. The longer they are allowed to set the more pickled they will taste as the brine will have time to penetrate more deeply into the eggs.
Serving the pickled eggs
Pickled eggs are a very versatile dish, especially these spicy pickled eggs. Hot and spicy pickled eggs can be used in several ways and served up to the delight of people who love the dish and even those who are far more apprehensive.
Pickled eggs can be eaten alone as a snack. They can also be cut up and placed in salads for a hot and spicy surprise. They can be used as a sandwich and can even add some flavor to a mundane meatloaf. The possibilities are really endless.
The Bottom Line
For years pickled eggs have gotten a bad rap. People look at jars of these eggs in supermarkets and shudder, but for the brave ones who have tried a properly-prepared, hot and spicy pickled egg the general consensus is they are delicious. If you haven’t taken the plunge yet now is the time. Try out these gourmet delicacies.