Back in December I tried out an Amish mustard eggs recipe, with a couple modifications. The primary change being the omission of sugar since I can't eat it anymore and, more importantly, I hate
sweet pickled things. They ended up pretty tasty and I grew to like having eggs to snack on since I should be cutting out more carbs than I am. (I swear the medical professionals think people need to live off water and air with the occasional poached chicken breast.) As a result of this new-found self-knowledge I am working on collecting/inventing a variety of pickled egg recipes. At the moment I only have two, and some pickled onions, but expect more eventually, such as the classic pickled-with-beets since Hafoc turns out not to be a fan of pickled eggs and his dislike of beets is therefore irrelevant.
Because you cannot be certain you have heated the eggs all the way through to the proper temperature, the USDA does not recommend home canning eggs. Botulism is not your friend so these are "refrigerator pickle" recipes.
Since you aren't canning the eggs you can use saved jars or bowls, whatever works in your fridge and keeps the eggs submerged in the brine. One dozen small to medium eggs should fit in a quart jar. I can get 8-10 large eggs in my saved not-quite-a-quart pickle jars so I don't usually make a full dozen eggs and dispose of my extra brine (or save it to make salad dressing).Amish Mustard Eggs
2 cups white vinegar
2 Tbsp prepared mustard
1 1/2 cups water
1 Tbsp pickling salt
1 Tbsp celery seed
1 tsp ground mustard seed (or 1 Tbsp whole seed, I couldn't find any locally)
6 whole cloves
1/8 tsp turmeric (for color mostly)
2 onions, sliced thin
12 hard boiled eggs
Pack the onions and eggs into a wide mouth jar or two.
Combine the brine ingredients in a saucepan and bring to a low simmer. Simmer 10 minutes and then carefully pour over your eggs. Let cool and then refrigerate for at least three days for best flavor.
The onions from the mustard eggs were really tasty on burgers and in sandwiches.Five Spice Eggs
1 cup water
1 cup soy sauce
1 cup vinegar (I used 50/50 white and seasoned rice)
1 Tbsp sesame oil
1 tsp five spice
1/4 tsp ground ginger
1 onion, thinly sliced
1-2 Tbsp minced garlic
12 hard boiled eggs
Use the same method as the Amish eggs, but add the garlic to the eggs and onions. I just heaped it on top and let the brine carry it down through them when I added it.
These are not as pretty as the mustard eggs, but very tasty! It's my own recipe and I'm not 100% sold on five spice, I'm not a huge fan of anise, so I expect I will be trying other seasonings. The soy sauce adds all the salt you want for a pickled egg, so salted flavorings are not suggested.
Sometimes Hafoc comes home with a new things from the supermarket to try. One of his recent finds was Tajin
, a blend of dried chilies, salt, and dehydrated lime juice. It is very, very
lime and not that spicy. We're not sure what we're going to use it all for, it's strong, but I thought it would make tasty chili-lime pickled onions. I was right, and I expect I will make other chili-lime pickled veggies in the future.Tajin Pickled Onions
2 Tbsp Tajin Clasico seasoning
1/2 cup white vinegar
1 cup boiling water
2 onions, thinly sliced
Pack the onions into a jar and add the Tajin seasoning on top. Pour in the vinegar and then top off with boiling water. Seal, shake the jar to distribute the chili flakes, and refrigerate for a few days before eating.
You want to have the vinegar be about 1/3rd of the liquid in the jar, the powdered lime juice in the Tajin makes up the rest of the acid for the pickles. My jar needed 3/4 cup of water, so in practice it worked out to 1/2 cup vinegar, 1/4 cup lime juice (from the Tajin and water), and 1/2 cup water.
There is enough acid in these pickles that you could can them and not have to refrigerate them until after you opened a jar. They are so quick to make that I wouldn't bother though since they are perfectly edible in a few hours and just improve with time.