Sunday, July 25, 2010

Pickle Day: Hard-Boiled Eggs

John has pickled hard-boiled eggs before, but with beets and far less heat. I wanted to try Lisey's version, which rocks the hot peppers, wasabi and umami-laden wakame , among other things. By neccessity, I had to substitute fresh banana peppers for jarred ones and severely lessen the amount of wasabi, but hopefully these will turn out well.
  • 12 eggs, hard-boiled and peeled (we had two casualties, and so only used 10 + a stray half-tomatillo)
  • 12 cloves garlic, peeled
  • 6 strips wakame
  • 4-6 leaves red cabbage, sliced
  • 4 hot banana peppers
  • 2 cups white vinegar
  • 2 cups water
  • 2 tbsp. sugar
  • 2-2/3 tsp. turmeric
  • 2 tsp. salt
  • 2 tbsp. wasabi (used the tube kind)
  • 2 tbsp. + 1-1/2 tsp. pickling spice
Hard boil eggs (I use a simplified version of Julia Child's method - put in water, bring to boil, cover, remove from heat, let stand 17 minutes, put in ice bath for 2 minutes), then cool and peel them. Add to jars along with garlic, wakame and cabbage.

Bring vinegar, water, sugar, turmeric, salt, wasabi and pickling spice to a boil. Pour into jars, completely covering everything and leaving 1/2 inch room at the top.

Seal, cool, then refrigerate. Wait at least 72 hours.

No comments:

Post a Comment