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21 Feb ’12
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So I had a chance to pickle some more stuff this weekend. If any of you know me I love pickled foods! I had a decent beet crop this year, so I also went out and bought some eggs so I could pickle those too and make a day of it.
(thanks again for that seed bank Kvr, It has done real well for me so far)
21 Feb ’12
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I started by boiling the eggs, Once they are boiled I peeled and rinsed them. I'll spare you the details on how I did that since I'm sure everyone here has boiled an egg before.
21 Feb ’12
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The next step is getting your brine together. For this recipe I used 1 quart of white vinegar, 1 cup of water and 1/2 cup of kosher salt. I also add directly to the jars 1 clove of garlic and 1 teaspoon of tumeric powder before I pour the brine.
21 Feb ’12
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Combine your liquids in a saucepan and add the salt. Bring to a boil before you pour.
21 Feb ’12
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You want to make sure you have nice sterile jars and lids for this. We usually fill jars with clean water and boil them for about 20 minutes in a pressure canner, but the same effect can be done just using a big pot. then you can sit the jars in storage until you are ready to can or pickle and you're already ready already!
21 Feb ’12
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Put your eggs in a jar and add 1 clove of garlic.
21 Feb ’12
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Add one teaspoon of tumeric powder. The tumeric doesn't have much of a flavor but it will give your eggs a nice attractive yellow color. You can also add some crushed cayenne pepper for looks as well, but I decided to omit it in this batch.
21 Feb ’12
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Then pour your brine over the eggs, try and make sure you get the jar as full as you can before you put the lid on. Then pop them in the fridge! It's that easy! Your eggs will be ready in 5-10 days, the longer you let them pickle the better they get in my opinion!
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