Easter Leftovers - Pub-style Pickled Eggs
Easter is right around the corner and most of you will be dipping, coloring, painting and decorating tons of hard-boiled eggs for the holiday. Decorating Easter eggs is fun, but what are you going to do with all those eggs after April 4? Instead of eating those eggs with just a sprinkle of salt, try pickling them for a new flavor that will be egg-citing.
You can serve the pickled eggs for Easter breakfast with other sides like potatoes, toast and sausage or keep them in the fridge for a quick and tasty snack with a beer - since pickled eggs are found in many pubs in England.
Pub-style pickled eggs
- 10 hard boiled eggs - peeled
- 2 cups of white vinegar
- 1 onion - sliced
- 1 clove garlic - cut in half
- 1 tablespoon of picking spice
- 1 teaspoon of red pepper flakes
- 2 wide-mouth jars with lids (12 inches) - Manson jars work well
Heat on medium the vinegar and salt in a pan until salt is completely dissolved - around 10 to 15 minutes. Place five eggs, half of the onion slices, 1/2 tablespoon of the pickling spices, 1/2 teaspoon of the red flakes and half of the clove of garlic in one jar and put the rest in the second. Pour the hot vinegar mixture into each jar - cover the eggs completely. Place the lid on each jar and let cool down. Once cool, place both jars in the fridge. Depending on how pickled you like your eggs, you can eat after a few hours or up to four days.