Wee Heavily Pickled Eggs

Okay...go big or go home.  I tend to go all in on things, so when I think of a recipe blog for my vinegars, I think not just big, but yuge!

First, for this recipe, and admission: I'd never had a pickled egg before I made them.  True.  I was young once...I've been to a bar on occasion...but never, ever was I far gone enough to have the (usually somewhat sketchy-looking) bartender fish one of those eggs out of the giant vat of who-know-what for me to eat.  Never even briefly considered it.

Then I went and brewed an amazing beer vinegar (in this case, the Wee Heavy).  So I'm sitting there thinking about what kind of recipes I should make with this, and what's the first thing I think?  "I'm gonna make some dad-gum pickled eggs out of it!"  I did my research and then went shopping on a wing and a prayer.  I gotta say...I knocked it outta the park!  Brought some for some friends to try, and they loved them (and there wasn't even alcohol involved!).

So here's what you'll need:

10 Hard-boiled eggs, shelled

2 - 5 oz. bottle Wee Heavy Alegar

3/4 Cup Water

4 pearl onion, yellow (if you don't have any, 2 tbsp. of coarse-chopped onion will do)

4 cloves garlic, whole

1/2 tbsp. black peppercorns

1 dried pepper (I used arbol, you can use spicier if you like)

4 whole cloves

4 whole allspice berries

1 tbsp. pickling salt (various types of salt are okay, just make sure they're pure salt and not iodized or anything weird like that)


I won't burden you with hard-boiling eggs here.  Suffice it to say there are great resources out there on the World Wide Web that can guide you along that path.

While you're boiling and/or chilling your eggs, put all of the other ingredients into a sauce pan and bring them just to a boil, and then simmer them for 10 minutes.  Your kitchen will smell extremely Eastern European for the duration of this process.

Pack the eggs into a clean, wide-mouth quart mason jar a few at a time.  As you do this, fish the onions and garlic out of the brine and layer them in with the eggs.  As you get the jar about half full, pour some brine in, trying to get all of the other spices down in there as well, that way the spices don't want to just float at the top of the jar.

Finish packing the eggs, onion, and garlic into the jar and top it off with the brine.

There is no processing in a water bath for this recipe.  Simply seal the jar and put it in the fridge for at least a week before you dig in.  If you can wait two weeks, that would be best.  They'll be good in there for a couple of months at least, though I don't know because mine didn't last even two days.


Pro tip:

When you're done with the eggs, slice up the onions and garlic and put them inside a grilled cheese sandwich with a little bit of smoked salt...just freakin' forget about it...too much yum.


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