My husband and I recently engaged in a pickled eggs contest. (What can I say? We don’t have cable.) He complained about my pickled eggs (which are awesome) and I challenged him to do better.
He tried. And he almost succeeded. His definitely caused more of a pucker, but mine were sweeter (and prettier). We’ve had several people judge our contest and the results have been split right down the middle. So here are two totally awesome pickled eggs recipes. Don’t forget to cast your votes.
My Awesome Pickled Eggs Recipe:
- 6 hard-boiled eggs
- 1 8oz. can of cut beets
- 1 cup apple cider vinegar
- ¼ chopped onion
- ¼ cup sugar
- 2 star anise
- 3 cardamom pods
Pour can of beets into small saucepan. (Do not drain beets. Use the water they come in.) Add vinegar, onion, sugar, star anise, and cardamom pods and bring to a boil. Simmer for five minutes.
Place your peeled eggs in a wide-mouthed jar. Pour your pickling mixture over the eggs. Cool and then refrigerate.
In about a week, you will have delicious pickled eggs and pickled beets. The eggs will be pink all the way through, which tends to delight children and impress guests.
These eggs offer that classic pickled flavor, and the star anise offers an awesome hint of black licorice.
(Hint: It may be difficult to find star anise, but persist! I have found it in the spice aisle of a large grocery store and in Asian markets.)
Hubbie’s Pickled Eggs Recipe:
- 6 hard-boiled eggs
- 1 ½ cup white vinegar
- 1 teaspoon minced garlic
- 2 bay leaves
- 2 tablespoons pickling spice
- 2 tablespoons sea salt
In a small saucepan, bring vinegar, garlic, bay leaves, pickling spice, and sea salt to a boil. Simmer for about 5 minutes. Place your peeled eggs in a wide-mouthed jar. Pour your pickling mixture over your eggs. Cool and refrigerate. They will be ready in about three days, but will taste even “picklier” after a week.
Posted by Robin
