An old timey bar fly favorite - pickled eggs

[Stinky The Clown]

I haven't made these in forever. I recall them from my younger days. Two jars of them, one red and one white, sat on the bar of every neighborhood gin mill in town. Like this place, one of my food favorites for their hot dogs!



Back then, we kids were welcome to go in and buy hot dogs or snacks - or pickled eggs. I think they were a nickle each back then. They're available commercially, but most bars back then just made them in their kitchens.

Anyway, I used to make these every now and again, but it has been decades. For some reason, like a shot out of the blue, I got a craving for them. I made the red kind. They were ready today and we had them at lunch.

Hard cook a dozen eggs. Peel and set aside.

Open a 15 oz can of beets - whole or sliced, makes no difference, just your own preference. Drain off the liquid into a sauce pan and hold the beets aside.

Add a 1/2 cup of vinegar. It can be white or cider, again, your choice. I like the cider as it adds a bit more flavor. I have done these with wine vinegar and isn't a good choice. Add a 1/2 cup sugar or other sweetener. I actually used the equivalent Splenda in the batch I just made, but you can use any sweetener than can be cooked. Boil the liquid and reduce by half to three quarters. This blends the flavors and concentrates them. Now dilute it back to full strength with water. Let the mixture cool.

Get a small sweet onion and slice it very thin. Put the onion, the eggs, and the beets in a glass bowl. Now estimate if the liquid will cover it all or not. It probably will not. I add a 50/50 mix of water and vinegar to bring it to the correct volume - just enough to cover everything.

Cover and seal the bowl and put it in the refrigerator for at least two days, but three or more is even better.

The vinegar gives the eggs a very nice "bite" texture - kinda rubbery, but in a nice way. The flavor is great. They hit that same taste spot that salty foods do, but they're not salty.

The white ones are even easier. They're just diluted white vinegar with the same amount of sugar. No cooking. Just cover the eggs in a water/vinegar/sugar solution that is as strong or light as you like.

I like them both, but favor the red kind.

These pictures are not mine, but are typical. The jar in the middle is another variation. They're made like dill pickles with a whole, involved recipe. They're good too, but a lot more effort.









update to add "sugar" to the white kind.

[Denninmi]

1. I've never, ever had one.

I guess because they were always sort of scary looking and often the butt of jokes.

I really should try them, it always good to broaden the horizons, and I get a dozen and a half eggs a day during the peak of the laying season, although I'm planning to cut my poultry flock back dramatically since feed has almost doubled in cost since the spring of 2010, with no end in sight to the increases.

[EFerrari]

2. You must go to better bars, lol

because the only place I've seen those is on "Roseanne".

Sounds good, we love pickles here of all kinds. Maybe I'll try the red ones. :)

[The empressof all]

3. Those eggs look beautiful

Of course I'd guild that Lilly and take those yolks out of the red ones and mix it with some wasabi and garlic aoili to make spicy deviled red pickled eggs.

[Stinky The Clown]

5. Grrrr . . . . . .

Now you did it. You've gone and set me on a new quest. Pickled Deviled Eggs.

I **like** the idea!

[kestrel91316]

4. I am a huge fan of hardboiled eggs any way you fix them, but have a special

warm place in my heart for pickled eggs. I put up several jars of them every year when I can get eggs on sale.

[Denninmi]

6. Hmm, I wonder what's in the yellow ones?

Tumeric? Mustard?

[The empressof all]

7. I'd go with mustard

Here's a link to Amish yellow pickled eggs

http://allrecipes.com/Recipe/yellow-pickled-eggs/detail.aspx


But I would imagine some curried eggs would be terrific. Tumeric, and Cumin and Coriander and ginger and garlic...Yum


Do you think we can make Italian eggs with Oregano, Garlic and Balsamic?

[The empressof all]

8. Damn you Stinky.....

Now I'm stuck on making some braciolle with Balsamic garlic and oregano pickled eggs tucked inside.....

Talk about some Grrrrrrrrr.


Stuffed Pork loin with figs and sherry vinegared pickled eggs......


Meatloaf with some spicy jalapeno pickled eggs tucked inside

Scotch eggs....OY! :rofl: :hide:

[Stinky The Clown]

9. S T O O O O O O O P ! ! ! !

You're killing me!!!!!!!

I'm now drooling and supper's an hour away.

[The empressof all]

10. Now I'm running through the egg salad possibilities

It's endless.......:hide: :rofl: :hide:

[pengillian101]

11. That was called the corner bar in my neighborhood.

Those rose' eggs look yummy to me. I think I'll try it. Thanks.

The Wisconsin corner bar I am recalling just had stinky old jarred pickled eggs that NOBODY ever ate.

[Gormy Cuss]

12. I'm sure that I'd find them tasty, but the jars of them in the neighborhood bar terrified me.

I think my old brother probably told me they were snake eggs or something else equally vile-sounding.

[eleny]

13. Oh, the red for sure - love the beets

My mother used to make them every so often as she'd make pickled beets.

One thing I'm going to miss about summer is cold beets soup. Not sweet borscht. Just beets, cukes, onion, dill, water, some salt and sour cream (or fat free Greek style yogurt).

[pengillian101]

14. Beets.

Plain, sliced and warmed stove-top out of a cheap can is just fine to me, hot with butter and S&P.

Cold and pickled is even better than that to me. So ya, I love beets. I never did try to grow them, I don't know why.

[ceile]

15. Always been too scared to try them.

But they sound wonderful- good munchie food. I think I'll give it a try this weekend...