A guest post by Shoshana Perrey. The first time she shared this gorgeous recipe with me was at a summer picnic. The day had been thick with humidity and drove a motley crew of friends to cycle out to Robert E. Treman State Park to cool down in the fairy-like swimming holes. Shoshi’s pickled eggs blew my mind! A small pot of my very own eggs recently landed in my refrigerator for Christmas. Folks, this is a year-round treat!
Hot & Sweet Pickled Eggs are an eggcelent way to preserve eggs that are cracked and need to be saved from imminent demise. For the most beautiful presentation of the eggs, wait for 3 weeks before eating; this allows for the beet color to soak into the edge of the yolks, making a tie-died look to them when sliced in half. Peace, sister!
Craving more? Order my cookbook today on Amazon!
- 2 dozen eggs, whole or cracked
- 1 gallon water
- 1 cup white vinegar
- a pinch of salt
- 1-1/2 cups water
- 3 cups white, rice or cider vinegar
- 1/3 cup unrefined sugar
- 1/2 teaspoon salt (I used smoked salt, but you can use regular or any other aromatic salt you might have, like lemon salt!)
- 1 small cinnamon stick
- 2 thumbs of ginger, sliced and pounded
- 1 sliced carrot, long slices in 1/8-1/4
- 1 sliced ruby beet, full rounds in 1/8-1/4
- Bring a gallon of water to a boil in a large heavy pot. Add the vinegar & salt and gently slide the eggs into the pot with a spoon. Set the time for 10 minutes.
- Rinse the eggs in very cold water a few times to reduce their heat, and peel away the shells. Give them a rinse after peeling to make sure there's no leftover shell bits.
- In another large pot, add the brine ingredients and bring them to a boil. Continue boiling on medium-high for 30 minutes - the liquid will reduce a bit and that's just fine. Once the beet mixture is done boiling let cool for about 5 minutes.
- Lift a few slices of carrots and beets out and line the sides of the jars with them. Carefully lower a few eggs inside of the vegetables, making sure not to squish the eggs. Scoop out a few slices of the ginger and slivers of cinnamon to dress on top of the eggs. If you like spicy, add a pepper to the jar!
- Once all the jars are full, pour the liquid mixture over the vegetables and eggs to completely submerge the eggs. Screw on the cap and refrigerate the jars for up to 3 weeks before serving.