NICOLE PARTON’S FAVORITE RECIPES: Pickled Eggs

I had a hankering for Pickled Eggs a few days ago, and thought how effortless they are to make as a quick appetizer for the the holiday season! And so I jumped right on it: They were brining in less than 30 minutes, and ready for guests in three or four days. Happily, they’re inexpensive and delicious and everyone seems to love them! I prepare them in one of two ways: Both recipes are below. The first comes from a book I wrote several years ago, Fast & Easy Company Treats, and the second is my easiest, laziest way to make them.

Pickled Eggs:

12 hard-cooked eggs, peeled and whole (see Note)
1-½ c. white vinegar
½ c. water
1 tsp. salt
1 tsp. pickling spice

Peel eggs and place in a 1 qt. (1 L) glass jar. In a large saucepan, mix vinegar, water, salt, and spice. Boil 5 min. Strain hot liquid and cool slightly. Pour over eggs. Cover and refrigerate in brine for 3 or 4 days. Use within a week.

Easiest-Ever Pickled Eggs:

2 c. brine from dilled pickles, asparagus, or beans
8 hard-cooked eggs, peeled and whole (see Note)

Drain brine from emptied glass jar of dilled pickles, asparagus, or beans. Strain brine into heat-proof container. Microwave or heat on stove-top about 3 min., until brine starts to boil. Return hot, strained brine to rinsed jar. Add peeled eggs, one at a time, until eggs are fully covered by brine (I added 2 tbsp. water to top up brine). Cover and refrigerate in brine for 3 or 4 days. Use within a week.

Note: You may think you know how to hard-cook eggs, but are you sure? See the Index for How to Hard-Cook an Egg.

Further Note: For a delicious piece of writing about HB Eggs, see Julia Child’s delightful essay in the St. Joseph News-Press dated Mar. 21, 1982. You’ll find the link at http://news.google.com/newspapers?id=h81bAAAAIBAJ&sjid=mlINAAAAIBAJ&pg=2348%2C4099848

Tomorrow: Another savory appetizer, ready in minutes!