About once a year my husband does something that stinks up the kitchen, he pickles eggs. This week he did it again, he’s pickling eggs for St Patricks Day. Yes, I realize it’s still December but this is a three-month process…that stinks…at least in my opinion. The end result is tasty but my nose can’t do the pickling spice/vinegar smell. Chris loves it, as does most of his army buddies, so I guess it might just be me. Either way, the end result is a delicious egg that pairs well with beer. So yes, it’s the perfect snack for St. Patty’s Day.
Ingredients you’ll need:
Hard boil the eggs then peel them and place them into a jar that seals.
Boil the water, vinegar, spice and bay leaves.
Pour the brine into the jars so that all the eggs are submerged.
Let sit for at least 3 months.
Chris likes to eat his with Franks Red Hot Sauce and a sprinkling of Caesar Rimmer. I prefer my egg plain right out of the jar. However you chose to eat yours, I hope you enjoy them!