Pickled Eggs

Having lived my entire life in the South, I don't know if pickled eggs are a Southern delicacy, or if they are enjoyed nationwide. (Please feel free to leave a comment enlightening me if you wish). These pink poultry pleasures are ubiquitous in gas stations, convenience stores and beer joints down here. 

Pickled eggs are fun to make at home. The preparation requires the boiling of a quantity of vinegar creating an aroma that most teenagers and all women find disgusting. I frequently got a lot of disrespectful language tossed my way when I was preparing a fresh batch when my kids were still at home. I always have a jar of these in my refrigerator for quick snacks on days that I don't plan on getting frisky with the Mrs.

Ingredients

12 large eggs

4 cloves

1 onion, thinly sliced

2 cloves of garlic, crushed

1/2 tsp red pepper flakes

1 tsp salt

2 tbsp sugar

2 cups cider vinegar

2 bay leaves

Juice from one can of beets

Preparation

To boil the eggs, first cover them with cold water in a large saucepan or Dutch oven. Bring the water to a boil, cover the pot and remove it from the heat. Let it sit a minimum of one hour before draining the pan and peeling the eggs. Return the eggs to the pot.

After peeling the eggs combine the remaining ingredients in a small saucepan and heat until the mixture begins to boil. Don't forget to summon the wife and kids into the kitchen for a big sniff.

Pour the liquid over the peeled eggs. Allow the mixture to cool. Pour it all in a large class jar or canister and place it in the refrigerator. Allow the eggs three days to absorb the taste of the spices and the coloring from the beet juice.

Serving Suggestion

I don't drink (anymore), but those who do tell me that these eggs are great with a beer. I eat them with salt and pepper and occasionally some Tabasco. Pickled eggs add a unique flavor to potato and macaroni salads.

This recipe can be made for about $5.