Pickled eggs are essentially peeled hard-boiled eggs that have been preserved in a solution of vinegar, salt and a selection of spices. They can be kept for several weeks or even months in a sealed jar and do not have to be stored in the refrigerator. Because it was difficult to keep eggs fresh without refrigeration, pickled eggs were a delicacy while on the trail.
There are many variations for making pickled eggs. One of my favorites is to add beets as this leaves the eggs a lovely pink color.
1-cup tarragon vinegar
1-cup water
2 Tbs sugar
½ tsp salt
½ tsp celery seed
1 clove garlic,
minced
2 bay leaves
12 shelled hard-boiled eggs
Combine all ingredients in saucepan, except eggs. Simmer 30 minutes. Remove bay leaf. Cool. Pour over eggs in a crock or jar. Cover and refrigerate 2 to 3 days before eating.
A.J., my grandmother always had pickled eggs for Easter dinner. She saved the juice from pickled beets and dropped the eggs in them. I always loved the sweet beet taste of the eggs. This brings back so many memories. Thanks,
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