Friday, April 1, 2011

Pickled Eggs

We only have 5 egg-laying chickens at the moment, but with them all laying an egg a day on average, we've got plenty of eggs for our family.  So, a couple of weeks ago, I decided to cook up some pickled eggs.

Have at this funky old-school favorite.  It's the easiest little canning project you'll ever do:

Hard boil a dozen or so eggs.  It's best if they're not right out of the coop, as they tend to be difficult to peel when they're super-fresh.  Let the eggs cool completely before mixing together the following ingredients in a medium sauce  pan:

  • 2 cups white vinegar
  • 2 cups water
  • 1 tablespoon pickling spice
  • 1 clove garlic or 1 tsp minced garlic
  • 1 bay leaf

Peel and place all the eggs in a quart jar.  Boil mixture for one minute, then pour over the eggs into the jar.  Seal tightly with a regular canning lid or plastic lid.  Key point on this one:  Pickled eggs MUST be refrigerated.    I can't wait to give these to my brother Matt as part of his birthday present on the 4th.  This is a guy who drinks Clamato juice straight out of the bottle, so I'm guessing he'll at least be open to trying the eggs.  

Oh, and by the way, I'm pretty sure the Easter Bunny's going to hook us up with some new baby chicks again this year.  It's something the girls have been talking about since last Easter.  You gotta love that bunny!

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