Pickled eggs.

I love eggs. I love pickles. So, what comes next should come as no surprise:

Pickled eggs are hard-boiled and soaked in a solution of vinegar, salt, spices, and other seasonings.

For my eggs, I decided to use a simple, hand-me-down pickling spice mixture:

2 tablespoons whole allspice.

2 bay leaves.

1 cinnamon stick.

5 cloves.

2 tablespoons coriander seeds.

2 tablespoons ground ginger.

1/4 cup mustard seeds.

2 tablespoon dried red pepper flakes.

To help cut costs, I followed the advice of a friend, and took advantage of the bulk spice section at my local Central Market. The value is amazing - I got more than enough spices for my recipe, all for about a dollar.

Start by boiling a dozen eggs. Twelve minutes at a simmer is the key. Run under cool water for a few minutes finishing by filling the pan and adding ice. Set aside.

The number of eggs per quart will vary by size.

Next, combine your pickling solution:

1 tablespoon pickling spice.

2 teaspoon salt.

3 cups white vinegar.

1 cup water.

Heat the mixture to near boiling in a medium saucepan and simmer for five minutes.

While simmering, peel your eggs and loosely pack in a hot sterilized jar. Pour the hot pickling solution (spices included) over the eggs.

Wipe the rim of the jar and secure the lid - finger tight is good. Process jar(s) in a boiling water bath for 15 minutes.

The eggs are ready for serving when the pickling solution has seasoned all parts of the egg - two to four weeks should do it.

Sweet pickled perfection.

I am too impatient to wait for these batches to be taste tested, so I will just keep trying different recipes (I have several more I want to try), but I think we need to have a tasting... thing. Perhaps August 1st?

That is all.

jon.