MMmmmm... just made up a batch tonight... and now I get to hide 'em in the back of the fridge for a couple of weeks till they're good and tar-tay. :nice:
Once, maybe twice a year I'd get a huge craving for these and have to make up a batch... and screw my doctor with that "people with high cholesterol shouldn't consider eggs to be a snack food" crap! :shakefist

The recipe I use is from over at AllRecipes (http://allrecipes.com/Recipe/Pickled-Eggs-II/Detail.aspx):

http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/6317.jpg

Pickled Eggs II

SUBMITTED BY: Rayna Jordan PHOTO BY: rosemary
"I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine."

INGREDIENTS

* 12 extra large eggs
* 1 1/2 cups distilled white vinegar
* 1 1/2 cups water
* 1 tablespoon pickling spice
* 1 clove garlic, crushed
* 1 bay leaf

DIRECTIONS

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
3. Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

I don't ever eat pickled eggs, however I used to occasionally buy a pickled sausage! It had to be one of the bright pink ones out of the huge jar though, the individually wrapped in plastic ones just weren't the same. Haven't had one in years though.....I don't ever really even see them anymore.

:drool:
i'll ****ing eat pickled anything

About 15 years ago I caught a cab home from working a night shift and the cabbie, once he realised I was a bartender introduced himself as Ernie and told me he was working on a new pickled egg concept. All he was waiting for was a green light from the Egg Board to get a particular type of egg.

About a year later I was enjoying a pint at some hole-in-the-wall pub and sitting on the bar was a big jar of pickled eggs with a label that read: "Ernie Kokers Double Yolkers".


True story.

About a year later I was enjoying a pint at some hole-in-the-wall pub and sitting on the bar was a big jar of pickled eggs with a label that read: "Ernie Kokers Double Yolkers".

Whoa - did the eggs actually have two yolks?

I don't ever eat pickled eggs, however I used to occasionally buy a pickled sausage! It had to be one of the bright pink ones out of the huge jar though, the individually wrapped in plastic ones just weren't the same. Haven't had one in years though.....I don't ever really even see them anymore.


Those are yummy too... but I'm just figuring anything that leaves a greasy film on the sides of the container can't be very good for you ;)

Those are yummy too... but I'm just figuring anything that leaves a greasy film on the sides of the container can't be very good for you ;)
Hell I don't think any type of sausage is actually good for you....but I still love it!

Whoa - did the eggs actually have two yolks?

A-yup.

All commercial eggs go through a scan that determines weather or not the egg is up to standard and it can also identify a double yolk.