Homemade Pickled Eggs & Radishes

Homemade Pickled Eggs & Radishes

“One of the smartest things you can do on ‘Chopped’ is to take one of those ingredients and make a pickle out of it, because almost every dish benefits from that…” ~ Ted Allen

I’m in love with almost anything pickled at the moment. Cucumbers, carrots, kohlrabi, radishes, beans, beets, and now more than ever… eggs! I’ve recently found a combination I love in homemade pickled eggs & radishes. I have to admit when I first heard of pickled eggs I think of a dim lit neighborhood joint with peanut shells on the floor and a large dirty jar at the end of the bar containing some unknown white floating balls.

These spicy pink hued eggs take away most of the fear of the unknown and the taste is fantastic. I use local pastured eggs and local organic radishes. A mix of white and cider vinegar, fresh local organic garlic, red pepper flakes give the radishes a spicy crunch and the eggs are soft and tangy. I’ve come to love this snack so much so that I’ve got to have a jar in the fridge at all times. A good flavor develops after roughly 5 days in the refrigerator but I dare you to wait that long. I’ve received tips to poke the eggs to allow the vinegar & spices to penetrate the insides. I’ve yet try this because I’ve got a thing for smooth looking eggs (= The red from the radishes offer a light pink hue to the egg white, providing a bit of visual fun to your snack and the crunch from the radish is a perfect contrast to the soft egg.

If you like hard boiled eggs and if you like pickles, you’ll love this snack. Homemade pickled eggs & radishes… enjoy!

* = organic
^ = local

Homemade Pickled Eggs & Radishes
– 1 quart mason jar
– 8 – 12 hard boiled eggs (depending on size) *^
– 2 fresh garlic cloves, peeled & halved *^
– 1 cup apple cider vinegar *
– ½ cup white vinegar
– ½ cup filtered water
– 1 tablespoon kosher salt
– 1 tablespoon sugar *
– ½ teaspoon dried dill
– ½ teaspoon red pepper flakes
– ¼ teaspoon celery seed
– ¼ teaspoon black peppercorns
– ¼ teaspoon mustard seed

Step 1: In a medium sized pot, bring to a boil 8 to 12 eggs. Soft boil your eggs for 5 minutes then remove from heat and let rest in the hot water for 15 minutes. Next drain the hot water and place ice cubes and cold water over your eggs and let rest for an additional 10 minutes. At this point your eggs should be read to peel. Remember to rinse your eggs after peeling to ensure all egg shell pieces are removed.

Step 2: Wash, stem and chop the radishes in quarters. Add the radishes and eggs to the Mason jar in rotation allowing for layers of each; eggs & radishes.

Step 3: Add spices and fresh garlic to the Mason jar.

Step 4: In a small saucepan heat up the vinegars, water, kosher salt, and sugar till the salt & sugar are dissolved. Turn off the heat and let cool for 5 minutes. Once the liquid is cool, pour the vinegar mixture over the eggs, radishes, and spices in the Mason jar. Ensure the liquid covers all of the ingredients, providing at least ¼ inch headspace at the top of the jar. Seal the jar with a lid and place in the fridge for up to five days before enjoying.