Wondering what to do with all those colorful leftover Easter eggs? Pickle them!
Do you have a plethora of leftover, hard-boiled Easter eggs? Don’t worry, your immediate future doesn’t have to be filled with egg salad sandwiches morning, noon, and night. Preserve those Easter eggs by pickling them to eat later.
Back in the old days, dyed Easter eggs were delicate, blown-out eggs, made into a pretty centerpiece. I remember my mother doing this – fifty or so years ago.
While I think it’s important to keep the old traditions alive, I’ve let this one go. I’ve never blown out an egg in my life, and you probably haven’t either. But we all make lots of hard boiled eggs to decorate over the Easter holiday.
There is no reason to toss the colored eggs. Besides, that is an expensive waste. Simply peel the eggs, clean a quart-size Mason jar, and take a few minutes to make pickled eggs. The eggs should sit in the refrigerator for at least a week before eating and will last a month or so.
This recipe is adapted from one in Linda Ziedrich’s excellent, The Joy of Pickling. A book you should definitely add to your food preservation library. I prefer to use cider vinegar, but if you like a sharp, vinegar taste go ahead and use white vinegar in this recipe.
- 10-12 hard-boiled eggs, peeled
- 1 Tablespoon pickling or kosher salt
- 1 ½ cups vinegar
- ½ cup water
- ½ Tablespoon sugar
- 1 star anise
- 1 teaspoon whole peppercorns
- 1 teaspoon whole allspice
- ½ teaspoon ground turmeric
- ¼ teaspoon whole celery seeds
- Pierce each egg with a fork, 5 or 6 times.
- Place eggs in a quart-size Mason jar.
- Combine remaining ingredients in a small, non-aluminum pot. Bring to a boil.
- Reduce heat and simmer for 15 minutes. Let cool to room temperature.
- Pour vinegar mixture over eggs in jar. Cap and place in the refrigerator. Let sit at least one week before eating.
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