Cinnamon Pepper Pickled Eggs
Pickling eggs is a great way to store them for eating later.
I admit that I had never made pickled eggs before. I have seen lots of recipes using beet juice, but honestly the neon pink eggs that emerge from the pickling juice really just didn't appeal to me.
So I have been avoiding blogging about pickling eggs, despite numerous requests for a recipe. That is, until today.
So I have been avoiding blogging about pickling eggs, despite numerous requests for a recipe. That is, until today.
I was flipping through an old cookbook of mine and spied a recipe for pickled eggs. And they weren't bright pink - no beets involved !
Checking to see what I had on hand, I realized I was going to have to improvise a bit, but I was game to try my first pickled eggs.
So with apologies to the author for tweaking her recipe (which I am sure is perfect exactly the way it's written, but my being too lazy to go out and get the ingredients called a few minor substitutions and omissions), here's my recipe (and you can scroll to the bottom for a printable recipe):
Cinnamon Pepper Pickled Eggs
2 glass mason or other covered jars
6 hard-boiled eggs (why not try steaming them instead?)
2 cups Champagne Wine Vinegar
1 cup water
2 cinnamon sticks
1 Tablespoon whole black peppercorns (you can also substitute pink peppercorns)
2 bay leaves
Preparing the Jars |
Submerge the jars and lids in a pot of water and boil vigorously for 20 minutes to sterilize.
Remove jars and lids from water with tongs and let air dry on a metal rack.
Preparing the Eggs |
Meanwhile cook your eggs and let them cool in a bowl of ice water.
Pour the vinegar and water into a small saucepan over medium-high heat.
Add the peppercorns, cinnamon sticks and bay leaves and bring to a boil. Simmer for 10 minutes and then let cool.
Peel the eggs and place three eggs in each jar, along with a bay leaf and cinnamon stick, making sure to leave at least an inch at the top of each jar.
Pour enough liquid in each jar to completely cover the eggs, making sure to get some peppercorns in each jar also.
Cover tightly and refrigerate for 2 weeks. Eggs will continue to develop in flavor as they sit and should be consumed within 3-4 months.
Note:
The eggs are supposed to be refrigerated for two weeks, but I wanted to try one before I posted this blog.
The egg was already a pretty tea color after just a a few hours in the liquid.
It had a nice tangy flavor from the vinegar, and I assume that after the two weeks, the flavors of the cinnamon and bay leaf will come through a bit more.
Update: Day Ten
I couldn't wait any longer and just had to try these eggs ! They were delicious....and beautiful!
Cinnamon Pepper Pickled Eggs
Yield: 3 servings
Pickling eggs is a great way to store them for eating later.
ingredients:
- 2 pint mason jars
- 6 hard-boiled eggs
- 2 Cups Champagne Wine Vinegar
- 1 Cup Water
- 2 Cinnamon Sticks
- 1 T. Whole Peppercorns
- 2 Bay Leaves
instructions:
How to cook Cinnamon Pepper Pickled Eggs
To Prepare the Jars
- Submerge jars and lids in a pot of water and boil vigorously for 20 minutes to sterilize.
- Remove jars and lids from water with tongs and let air dry on a metal rack.
To Prepare the Eggs
- Meanwhile hard-boil your eggs and let them cool in a bowl of ice water.
- Peel eggs once cool enough to handle and set aside.
To Pickle the Eggs
- Pour the vinegar and water into a small saucepan over medium-high heat. Add the peppercorns, cinnamon sticks and bay leaves and bring to a boil. Simmer for 10 minutes and then let cool.
- Place three eggs in each jar, along with a bay leaf and cinnamon stick, making sure to leave at least an inch of headroom at the top of each jar.
- Pour enough liquid into each jar to completely cover the eggs, making sure to get some peppercorns in each jar also.
- Cover jars tightly and refrigerate for two weeks. Eggs will continue to deepen in flavor as they sit, but should be consumed within 3-4 months.
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