I was roaming through Long Beach in southern cali while visiting Mikey’s family, and we stopped at one of the oldest pub’s in the area, Joe Jost’s. Have you been there?! It’s quite the scene! Their story beings during the prohibition days when they needed to serve food AND beer in order to stay open, so this tavern started serving simple hot dogs in sliced rye bread, and the food of the hour…. pickled eggs!!! Both being cheap and easy to make so, this now landmark could easily stay open during these hard times. I was a bit skeptical on trying pickled eggs, sounds kinda wrong, doesn’t it? Well, being the (now) adventurous eater that I am, I HAD to try one. Obviously, I fell in love with how good they were and had to make a recipe inspired by Joe Jost’s. I have no idea what they actually use in their recipe, so all is from my own pantry. I won’t be able look at plain boiled eggs the same ever again, hard boiled eggs are made for pickling! So, let’s get to it!