FoodNuts!

Pickled Eggs have always been a special snack treat in our house.  I can’t remember the first time I ate one, but I am sure I was probably a toddler.  I remember seeing them on the counter at Phillippes in downtown Los Angeles.  My grandfather and my father would always order several, cut in half.  I can’t say whether this recipe is Phillippes recipe or not, but I am sure it was my family’s attempt at recreating it.  Enjoy them with a little salt and a cold one!

2 doz hard boiled eggs, peeled

1/2 box of pickling spices

1 pint Pickled Beets. (DelMonte in a jar preferred; I used Auntie Nellies here in the south.)

1 pint Heinz white vinegar

2 Tbs sugar

Fill a 3 quart pot with the above ingredients (not the eggs) and bring to a boil.

Put eggs in a large glass crock or jar.  Pour the boiling liquid over the eggs.

Let pickle at least 12 hours before sampling.  24 hours preferred.

Here are the eggs right after I added the Pickling liquid.

Sample egg after 12 hours in the “sauce”.  Still has a way to go, but tasted great!

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