pickled eggs

photo by Jason Houston | styling by Catrine Kelty

Pickled eggs, simply cut open and dusted with some coarse salt, are delicious on picnics, served with cold cuts and potato salad, or laid out on an hors d’oeuvre board with gherkins, olives, cheeses, and crackers. When making pickled eggs, you can play with the seasonings to achieve various flavors.

12 eggs
Kosher salt, optional
3 cups malt (or apple cider) vinegar
1 cup water
1 small dried red chile, split open
20 black peppercorns
2 4-inch cinnamon sticks
2 bay leaves

  1. Make hard-boiled eggs. In a pan large enough to generously accommodate all eggs, boil enough water to cover eggs. Add salt to boiling water (if using). Gently slide in eggs. Boil for 10-15 minutes, depending on size of your eggs (longer cooking time guarantees a traditional hard-boiled egg). Drain water from eggs, then plunge into a bowl of ice water until eggs have cooled completely.
  2. Peel eggs and pack them in a sterilized jar with an airtight lid, leaving an inch at top for liquid. Heat vinegar, water, chile, peppercorns, cinnamon, and bay leaves in a saucepan until liquid begins to boil. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool to room temperature.
  3. Strain liquid and pour it over eggs in jar, covering them completely by 1 inch. Seal jar and store in refrigerator for 2 weeks before eating.

Makes 12 eggs.