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
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