Skip to main content

Craving for a Pickled Egg

I had a strange craving for a pickled egg today.  Ron and I went on a nice ride to the Keweenaw today.  It was a beautiful sunny, Winter Saturday.  We stopped at a couple of establishments and I inquired about a pickled egg, all to no avail...

So, I decided to make my own.  I started with the perfect hard cooked egg and then created a mixture of Giardiniera, pepperonccini, garlic and pickle juice.  Turned out delicious.


Bar Style Picked Eggs:


1 dozen hard boiled eggs (see above for the perfect hard cooked egg method)
One jar of Hot Giardiniera (not with oil)
2 - 3 cups pickle juice
1 T minced garlic
1/2 c pepperoncini w/ juice from jar


Cook eggs as directed above.  Cool eggs and peel.  Combine Giardiniera, pickle juice, garlic and pepperoncinni in a jar or bowl with a tight cover.  You will need about a quart or more of liquid.

Let settle in refrigerator for at least 2 hours.

Enjoy.  Eggs will be edible for up to two weeks.

Serve w/ salt, pepper and Tabasco sauce to taste.


Comments