So as you may or may not remember, A while ago we took the leap, built a chicken coop and got some chickens. Five of them, Snow White, Little Red, Speckles, Helen, and Lizzie. Yes we named them, no I will not have a problem eating them due to our “bond.”
Anywho, egg production has settled into a pretty good routine, somewhere between 4 and 6 per day. Not a ton, but as anything you have a steady supply of, they were starting to pile up in the fridge, despite my new found love of baking. So naturally, I decided to make some pickled eggs. I know they are not for everyone, but I love them, and if I do say so myself, I outdid myself a bit. There are lots of recipes and ways to make these, everyone has their favorite. This is my new favorite and I thought I would share
- 1.5 cups white Vinegar
- 1 cup water
- 1 flower head of dill (or 1 tbsp dried dill weed)
- 2 -3 cloves or garlic (more or less to taste, I like garlic a whole bunch, but one clove may be enough for you)
- 2-3 boiling onions
- 1 tsp salt
- 1 tsp pepper (white pepper works best)
- 1 tsp chili powder or 1 fresh chili (optional, it ads a little umph)
- 6-8 FRESH eggs (store bought will do, but fresh eggs are always better)
Bring large pot of water to a boil. Add eggs – continue to boil for approximately 15 minutes. Remove and cool in ice bath or refrigerator. Combine vinegar and water in a medium saucepan – or even better a dutch oven- bring to a boil over medium high heat. Reduce heat to low; add: garlic & onions. Simmer for 15 minutes. Remove from heat and add dill, S&P, chili powder. Retrieve cooled eggs – remove shells. Place eggs in 1 qt jar and pour brine on top. Seal tightly with lid – store in refrigerator or pantry.
To be fair here – we don’t call these Pickled Eggs or Dilly Eggs. No, in this house they are called Pirate Eggs! Why? Well because the first time I made them with our middle child – that’s what she though I said.