Pickled eggs for the festive season...
I have fermented, preserved and pickled many foods over the years and this festive season I have decided to blend my own pickling spice and use it to make pickled eggs, a perfect accompaniment to the many craft beers I am planning on tasting during the hot Queensland summer.
I was given a dozen eggs from a friend that was laid by her chooks in the height of a heatwave and fires in Queensland, so it was suggested that I do the 'float' test before I use them. I was grateful that every single one of these farm laid eggs were perfectly fresh. You can read more about the float test HERE.
Pickling is a delightful way to preserve foods that are seasonal and grown in abundance. Pickled foods are great gifts for Christmas and always welcomed throughout the festive season. I have chosen my spices carefully to provide depth of flavour as well as a freshness to the pickled eggs. We will start the recipe with the pickling spice blend.
I have made the spice blend up with the end flavour profile in mind. I have omitted traditional spices such as cloves, caraway and bay leaf to increase the versatility in the variety of dishes I wish to make over the Christmas period with the pickled eggs. What is left is a fresh, sweet, spice mix which complements the fresh dill and raw onion. The pickled egg recipe has three components to it, the pickling spice, the hard boiled eggs and then the combination including the fresh ingredients. I choose week old eggs so that they peel more easily. We want the eggs to remain intact for their time in the pickling brine.
PICKLING SPICE - BAREFOOT FARMHER STYLE
Preparation Time - 5 min
Cooking Time - No cooking required
Makes 4 tablespoons
2 tablespoons yellow mustard seeds
1/2 tablespoon coriander seeds
1 tablespoon of ground allspice
1/4 tablespoon of ground ginger
1/4 tablespoon of ground cinnamon or 1 cinnamon stick
1. In a mixing bowl combine all ingredients and stir.
2. Put aside for use in the Pickled Egg recipe.
PICKLED EGGS - BAREFOOT FARMHER STYLE
Hard Boiled Eggs
Preparation Time - 5 min
Cooking Time - 12 min
2 dozen eggs - week old
Water to cover
1. In a heavy based saucepan place all the eggs.
2. Cover with water and bring to boil.
3. Once boiling, remove from heat and place lid on the pan and let stand for 12 minutes.
4. Remove from hot water and allow to cool before peeling.
5. Put aside for Pickled Egg recipe.
Preparation Time - 15 min
Cooking time - No cooking required
24 hard boiled eggs - peeled (see above)
4 tablespoons of pickling spice (see above)
4 cups of white vinegar
4 cups of apple cider vinegar
4 cups of water
3 tablespoons of quality coarse salt
2 tablespoons of raw sugar
12 mixed peppercorns
8 whole cloves of garlic
2 medium sized brown onions - sliced
6 sprigs of fresh dill
1. In a saucepan combine the vinegars, water, pickling spice, salt, raw sugar and peppercorns and stir.
2. Bring to the boil and place a lid on it and cool slightly.
3. In a sterilised wide mouth 2L glass jar begin by layering the sliced onion, garlic clove, eggs and dill until the jar is full.
4. Gently pour the pickling liquid over the eggs to fill the jar.
5. Seal the jar and cool it down on the benchtop to room temperature, before moving to the fridge.
6. Allow to stand for 3 days before opening, and up to 6 weeks.
7. Once opened, consume within 2 weeks.
You can add the pickled eggs to salads or platters or eat on their own! Enjoy.
Sonia Ghiggioli - Barefoot FarmHer