Wifey alerted me on Saturday that I had overbought eggs: we had 40 in the fridge. We typically go through somewhere between a dozen and 16 (or so) a week. So I decided that what the world (or perhaps just this household) needed is more pickled eggs. I tried my hand at this about two years ago and I guess I got a hold of bad recipe because they were inedible. Not so with the batch I made up earlier today.
I tripled the recipe (except the eggs where I used 21) and used 3 quart jars with 7 eggs each. No fresh dill sprigs so I used dried dill weed (a little less than half a tsp per jar) and scratched the onion. I couldn’t pass on the opportunity to add several sprigs of dried Asian Super Pepper (about 50,000 SHU) to one of the jars.
A taste test of one egg a short while ago let me know the recipe is indeed spot on. The challenge now will be to keep my paws out of the jar until they’ve aged for 6 or 7 days.