The Chop’s Pickled Eggs Recipe
Tonight is the first Tuesday bargain night of the season, so we’re going to be watching tonight’s game as God intended- in the stands with the die hards. Now that the ball club sucks again, we happily predict that the fairweather types and the school aged kids will be staying home.
A trip to the Yard is always a good time, but honestly, we’ve had more fun watching this last road trip from the upper deck. That is to say… the upper deck of our house. The Chophouse features two decks off the back of it, with an exterior door and a window in the rear bedroom. We couldn’t say what’s taken us so long, but we’ve recently discovered that we can easily move our little office flatscreen to the desk and face it out the window, enabling us to sit on the deck and watch the game in the warm weather with our feet up on the windowsill. Land of Pleasant Living indeed!
And while we’re out there, we’ve been indulging in our favorite summertime old-man drinking snack: pickled eggs.
Time was, pickled eggs were as popular a drinking snack as wings and fries are today. No tavern was complete without an egg jar, and pickled eggs were thought to complement beer as well as pretzels or peanuts. Times have changed, and beer has changed (much for the better), but when the weather gets hot and we’re looking toward a light, simple lager or pilsner, we’re also looking toward the egg jar.
When most people think of pickled eggs, they immediately imagine purple ones with a ton of beets thrown in. In fact, there are dozens upon dozens of different recipes to use for pickling eggs. Here’s the one that we favor at home:
The Chop’s Pickled Egg Recipe
12 boiled eggs, peeled 1 1/2 cups apple cider vinegar 1/2 cup water 2 tbls minced garlic 1 tbls salt 1 tsp seasoned salt 1 tsp dried onion or onion powder 1 tsp black pepper
Combine everything except the eggs and stir well. Heat brine if desired. Place the eggs in a jar with a tight sealing lid and pour the brine over them. Wait 4-5 days.
You may be scratching your head or turning up your nose now, but bookmark this post anyway. A week from now when you’ve got a few dozen leftover Easter eggs cluttering up your fridge, it just might come in handy.