February 22, 2009
this recipe comes to us courtesy of my lovely mother-in-law, who obligingly brews up dozens of delicious pickled eggs whenever we come to visit.
i wasn’t familiar with this delicacy before i met my husband, but i’m addicted to them now! they huddle in giant glass jars, on the corners of small-town bars and curling rinks. this variety is peculiar to the Prairies and far superior in flavour to their West Coast brethren. in fact, just this past Christmas, we shipped a giant jar back home for an upcoming bonspiel.
best consumed with a beer and a sprinkling of salt.
prairie pickled eggs
1/4 cup salt
1/3 cup pickling spice (tied or sewn into a cloth bag)
1/2 cup white sugar
1 Spanish onion, sliced
4 cups white vinegar
2 cups water
3 – 4 dozen hard boiled eggs, peeled.
You want the eggs to look pretty, not pockmarked, so take care peeling them. the family sent around this video on producing the perfect peeled egg without peeling (baking soda does the trick). it’s quite amazing.
Put the salt, spice bag, sugar, vinegar and water in a saucepan and bring to a boil. Slice onion and place in the bottom of a glass gallon jar. Put the eggs in the jar. Add the brine mixture (with spice bag) to the jar and seal it. Keep in the fridge. Takes about two weeks to achieve the perfect pickled taste. Enjoy!