One of the doctor’s at The Renaissance Man’s clinic keeps chickens. And, apparently, he keeps more chickens than his family can keep up with, egg-wise. So, he brings the extras in to the clinic, and people can take them if they want them.
The other day, nobody wanted eggs (apparently) and Dr. J made TRM take home two dozen eggs. That is on top of the two dozen he brough home a few days before that. And there’s only two of us, so it takes a while to work through a dozen eggs.
This is what my kitchen looked like over the weekend:
Of course, when faced with such over-abundance, my first instinct is to figure out how to preserve the bounty. Unfortunately, there are not many ways to preserve eggs. The most popular way is to pickle them. Pickled eggs keep for about a month in the fridge, unless you talk to anyone who has ever pickled them; they will tell you that they last several months at least.
So I pickled 16 eggs.
- 1 beet, peeled and sliced
- 1 onion, sliced
- 2 C. vinegar
- 2 C. beet juice
- 1 C. sugar
- 8 whole allspice
- 16 whole cloves
- 2 bay leaves
- 16 hard boiled eggs
- 2 1-quart mason jars
Step 1: Hard boil your eggs. It helps if you do this the night before, since cold eggs are way easier to peel.
Step 2: After you peel and slice the beet, place the slices in a saucepan and cover them with water. Bring them to a boil and then reduce the heat and cover, simmering for about 30 minutes.
Step 3: While the beets are simmering, add the vinegar, sugar, and whole spices to a large saucepan. Slice the onion and add that to the pot, too. Once the beets are finished, add them and 2 C. of the beet liquid to the pot. Bring everything to a boil, stirring until the sugar dissolves. Turn off the heat.
Step 4: Put one beet slice and a few onion slices in the bottom of each jar. Add some boiled, peeled eggs to each jar (I fit 8 into each). Oh yeah, if you didn’t peel your eggs, now is the time. Ladel enough of the hot pickling brine into each jar to cover the eggs completely. I added another beet slice on top. Shake the jar just a little to dislodge any air bubbles, then put the lid on them and let the jars sit until they cool off.
Step 5: Once the jars are cool, put them in the fridge for at least 2 days before you eat them. The longer they sit, the more the brine penetrates the eggs.
You can tell that this jar was just filled, because the eggs still appaear white. They will begin to turn purple as the brine penetrates the egg white.
We have not opened our jars yet, since it hasn’t been 48 hours, but people use pickled eggs as a garnish for salads, or as an extra-flavorful deviled egg.
P.S. I still have 32 eggs left. Any more suggestions on what to do with them?