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.
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.
