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Pickled Eggs

March 22nd, 2018

I’ve always loved pickled eggs, but until now have really only made/eaten the ones made in pickled beet juice. A week or so ago, we finished off a jar of Dutch Lunch Spears (recipe from The Joy of Pickling). The empty jar was sitting on the counter and I’ve been fishing out the onions to eat on my salads. I was regretting giving the brine to the chickens, as I always buy organic white wine vinegar for my pickling.

Then I noticed the glut of eggs on the counter and decided to pickle them in the leftover pickle brine. This brine is quite perfect for eggs, because it’s neither too sweet nor too sour. It gives the eggs the taste of egg salad. This week they’ve become one of my favorite afternoon snacks.

Are you a fan of pickled eggs?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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