Pickled Eggs

This no refrigeration food hint came from  daisy’s world

Joe Jost Pickled eggs

Joe Jost’s Pickled eggs

Joe’s pickled eggs are wonderfully spicy and tangy and the addition of turmeric in the vinegary pickling juice makes the eggs yellow in color. The eggs are generously topped with black pepper and served on a bed of pretzels and yellow peppers. You can buy a mason jar full of eggs for around $20 or you make it yourself using the following recipe.

Joe Jost’s Pickled Eggs
Yields 8 eggs

8 hard-boiled eggs, peeled
1 (12-ounce) jar yellow chile peppers
2 tablespoons pickling spice
1 cup white wine vinegar
1-1/2 scant cups water
1 tablespoon sugar
1 teaspoon turmeric
2 teaspoons salt

Mix all ingredients except eggs together in a glass jar with a tight-fitting lid. Put peeled eggs in liquid. Don’t refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.

I am hoping that this means I can keep them out of refrigeration indefinitely. I seem to remember sleazy bars and huge old pickled egg jars.

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