In A Pickle With What To Do With Leftover Easter Eggs?

Years ago I was always scratching my head as to how to use all the hard-boiled Easter eggs that the kids really didn’t want to eat. And, if they did eat them, they always left the yolk. What’s the deal with that? Well now that eggs are back in vogue and Easter has just passed, I suggest you keep this column for the next time you have a dozen or two hard-boiled eggs screaming to be pickled.  
Pickled you say? Oh yes, pickled. When I was a youngster growing up, from time to time we would go into a store or a breakfast counter in a corner deli and there on the counter, sitting out unrefrigerated, would be a large jar of beautiful, rosy-colored eggs swimming around in red pickle juice. Pickled eggs. Room temperature. Who knew how long this jar of eggs had been there and who cared? But I fell hard for this lovely pickled delight. From the first tangy bite to the last crumb of reddish yellow yolk, I was hooked. And then, wham. I suddenly stopped thinking or looking for the eggs in their regular hangouts and didn’t notice they had become extinct. Perhaps the health department had something to do with removing them from food counters nationwide. 
Several years later, the day after Easter, I decided to take all of my remaining hard-boiled eggs and turn them into my childish delight, pickled eggs. First of all my family’s Easter eggs are always dyed red (it’s a Greek thing) so it reminds me to remember to pickle them before they get old and sit too long in the fridge. If you are curious about this and a few other pickled recipes,  “Please Join My Table” as we pickle eggs, I know you will be tickled pink!

Easy Pink and Pickled Rosy Eggs

1 cup juice from canned, pickled red beets
1 cup white vinegar
2 cloves garlic, peeled
2 medium bay leaves
2 teaspoons mixed pickling spices
1/2 teaspoon sea salt
1 medium white onion, sliced and separated into rings
1 dozen hard-boiled eggs, shelled

DIRECTIONS: In a 1-2 quart container with a lid, combine all ingredients except the eggs and onions, mix well. Add the eggs and onion rings; cover and refrigerate for about five days. Keeps well in fridge for two weeks. Makes 12 pickled eggs.

Spicy Hot Texas Pickled Eggs
These pickled eggs have lots of Texas heat. The longer they soak the hotter they get.
1 dozen hard-boiled eggs 

2 hot red chilies or jalapeno peppers cut in half, seeds removed 
1/2-inch piece of fresh ginger root, peeled
1 teaspoon sea salt 
1 teaspoon white peppercorns 
1 teaspoon black peppercorns 
4 cups white vinegar
1 bay leaf

DIRECTIONS: Place shelled eggs and chilies carefully inside a quart-size canning jar that has a lid. Boil the ginger, salt, bay leaf and peppercorns in the vinegar for 10 minutes; remove from heat and cool slightly. Top the jar with the cooled vinegar mixture, being sure it covers the eggs completely. Place lid on top and leave in the fridge for five days before eating. Gently stir the eggs once or twice a day. The eggs will stay good in the fridge for two weeks. For a hotter chili taste, do not remove the seeds from the peppers. Makes 12 pickled eggs. Keeps well for two weeks in the refrigerator.

SWEET AND SOUR EGGS 

1 dozen hard-boiled eggs, shelled 
1 1/2 cups pasteurized apple cider
1/2 cup cider vinegar
1 package (about 12 oz.) red cinnamon candy
1 tablespoon mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt

DIRECTIONS: Bring all ingredients except eggs to a boil, reduce the heat and simmer for five minutes. Remove from heat and cool slightly. Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly). There needs to be plenty of pickling solution, and enough to completely cover the eggs. Pour the warm pickling solution over the eggs in the jar, cover, and refrigerate immediately. lid on top and leave in the fridge for five days before eating. Gently stir the eggs once or twice a day. The eggs will stay good in the fridge for two weeks. Makes 12 pickled eggs.

Editorial Note: To prevent contamination, food items should be washed and cooked adequately, and utensils, containers and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized. Store in refrigerator.

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