Watch the process here:
https://youtu.be/PK9fjRqBoRA
lamethod.net
If you’ve ever been to a dive bar in the deep south, you’ve probably seen that jar of pickled eggs sitting at the end of the counter right next to that equally fascinating jar of pickled pigs feet.
If you haven’t clicked away already, thanks for sticking around.
Anyway, pickled eggs are one of the easiest things to make.
First Way:
Three Ingredients:
5-6 Cooled Hard Boiled Eggs
1 Can of Pickled Beets
1/2 Cup White Vinegar
Peel the eggs and make sure all of the shells are rinsed off.
Pour the juice from the canned beets into a tall slender container, rather than a flat and wide one so the juice fully surrounds the eggs. Add up to 1/2 cup of white vinegar.
Carefully add the eggs and then place the sliced beets on top of the eggs to keep them from floating towards the top. This will stop once they absorb the brine.
Cover and refrigerate for at least 36 hours before eating the eggs. I generally do not eat the beets from this pickling mix, but that’s just me.
The pickled eggs will last in the fridge for a few days if they last that long, and they will be way safer than the ones sitting at the end of the bar.
Second Way:
This version of pickled eggs is made using Beet Root Powder. There’s a little more work involved, but if you happen to have this supplement at home (which you may be already using as a smoothie ingredient), it’s nice to use it for something else.
Hardboil and Peel:
6-8 Cooled Hard Boiled Eggs
And then set them aside in the refrigerator while preparing the brine.
Heat:
1 Cup Filtered Water
1 Cup White Vinegar
2 TBSP Red Beet Root Powder
1/3 Cup Granulated White Sugar
1 TSP Coarse Salt
1/4 TSP Whole Mustard Seeds
8 Whole Peppercorns or a Pinch of Ground Pepper
Bring to a boil and stir until the beet root powder is mostly dissolved. Allow the mixture to cool to room temperature.
Place the cooled, hard boiled eggs into a tall resealable container and pour the cooled brine over them. Refrigerate for at least 36 hours before eating.
So, there you have it. Two recipes for the best Southern Caviar you’ll ever taste. Which is my favorite? I actually like both. As much as I enjoy the fresh pickling brined version for its deep layered flavorings, the canned version works perfectly in a pinch.
Enjoy!
