Pickled Eggs

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!


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Pickled Eggs
Recipe by Alyssa Garcia. www.nutritionwithalyssa.org
Cook Time 0
Passive Time 6 hours
Servings
Ingredients
Cook Time 0
Passive Time 6 hours
Servings
Ingredients
Instructions
  1. Bring all liquids, onion, turmeric's, garlic, salt, and pepper to a boil then simmer for 7-10 minutes (pickling solution).
  2. Place the pepperoncinis and eggs in a air-tight container and pour the pickling solution on top. Let this jar sit in the fridge for at least 6 hours before eating.
  3. Enjoy with sprinkled salt and black pepper on top!
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