Exterior of Addison on Amelia

A Peck of Pickled Pepper Eggs

November 20th, 2011 by theAddison

The Amelia Island Bed And Breakfast Association, of which the Addison is a member, just launched their new cook book.  We contributed several recipes, mostly egg based, to the cookbook.  When I say “we” I mean Shannon.  Shannon does most of the creative work at the inn including menu development and recipe testing so she was a natural for contributing to the cookbook.

I personally did not contribute a single recipe to the cookbook but would like to share one of my favorites with you.  Pickled eggs are easy to make, taste great and keep forever.  The bars back in Ontario used to keep jars of them on the bar unrefrigerated for months. 

Start with hard boiled eggs.  You can skip this section if you know how to hard boil an egg.  Fill the bottom of a pot with chicken eggs still in their shells, cover them with water, put the lid on the pot and turn on the gas.  As soon as the water starts boiling move the eggs off of the heat and just let them sit, still with the lid on, for 20 minutes. At the 20 minute mark pour out the hot water and add cold water a few times.  This cools the eggs down and stops the cooking.  Peel the eggs.

Put the peeled eggs in a jar.  Cover the eggs with half white vinegar and half water.  Cover and refrigerate for about a week before eating.  The batch I just made (see photo) has some dill from our herb garden and a sliced jalapeno pepper in the jar as well.  I’ve also added garlic in other batches.  You can herb it up as much as you want or just leave in plain vinegar and water.

PIckled eggs make a great snack day or night.  Maybe you could experiment with some spices (crushed red peppers?) or herbs and let me know how it turns out?

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