PICKLED EGGS
This kind of thing was standard fare in taverns and bars across the country years ago, and still is at Joe Jost’s – the oldest continually operating bar in Long Beach, California. There, you are served an egg and a pepper or two with a handful of pretzel sticks on a square of wax paper. A little salt and pepper and an icy cold brew of your choice - great! I’ve modified the recipe slightly, but am sure Joe would approve. Try this sometime. It’s good AND good for you! Cheers! Ray.
You will need:
1 eight ounce jar of Vlasic® brand yellow peppers
2 tablespoons of pickling spices
1 cup of white wine vinegar
11/2 cups water
1 tablespoon sugar
2 teaspoons salt
8 eggs
In a glass container with a lid, combine the first six ingredients.
Hard cook the eggs in boiling water. Cool enough to handle. Peel the eggs while warm and add to the container. Cover and let rest at room temperature for two days. Refrigerate. Lasts several weeks but keeps intensifying. Yum!
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