Shoshi’s Famous Pickled Eggs
- Yield: Many jars, depending on the size you use
For the Eggs:
- 2 dozen eggs, whole or cracked
- 1 gallon water
- 1 cup white vinegar
- a pinch of salt
For the Brine:
- 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.