Peter Piper Pickled Eggs

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Introduction: Peter Piper Pickled Eggs

The QUESTION:

Peter Piper picked a peck of pickled peppers;
A peck of pickled peppers Peter Piper picked;
If Peter Piper picked a peck of pickled peppers,
Where's the peck of pickled peppers Peter Piper picked?

The ANSWER: They're right here!

What you will need:

6 hard boiled eggs
1 jar pickled Jalapeno peppers- 8 oz
1 jar pickled red and green Cherry peppers- 8 oz
Assorted fresh vegetables and herbs- cleaned and trimmed.  I used celery, green onions, carrots and cilantro.
Chopped garlic

1 quart Mason jar or zip baggy

Empty the peppers into bowls. Save the juice to pour over the top.

Start layering with the vegetables, then eggs, pickled hot peppers, more vegetables, a little chopped garlic, a couple more eggs, etc.

Just about any fresh vegetable will work in this recipe. Asparagus, green beans, zucchini, peeled garlic cloves, mushrooms, etc.  

When the mason jar is full, pour the reserved pepper juice over the top so the eggs are totally covered. If you don't have enough juice, top it off with any oil vinegar dressing you have on hand. Just plain white vinegar works too.

Seal the jar and put it in the back of your refrigerator for one full week. Remind yourself that immediate gratification is highly overrated.

Mark your calender. If you aren't familiar with Oldtimers' syndrome, you'll learn all about it someday. Hopefully later than sooner.

I'll be back in a week to share some pickled pepper egg ideas that Peter Piper never dreamed of.   Please stay tuned.........

Updated picture: This is one hb egg marinated in white vinegar and green food coloring for 1 day. It's already turning green and tastes great!  I'll be back after more experimenting. 






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    24 Comments

    Green eggs! Love it. Now just need some green ham...

    "Green eggs and ham." Dr. Seuss's syntax leaves the color of the ham open to interpretation. Was it green eggs and green ham, or was it green eggs with a side order of normal ham? The pictures show green ham, if I remember correctly, but that may only be the illustrator's interpretation.

    All in good fun, thanks for reading.

    Good recipe. Love the title.
    -DIY_Mainia

    Looks awesome! I can't wait to try it.

    I'm going to attempt green deviled eggs on the 15th. Stay tuned!

    Funny thing about food coloring. The green I tried on my eggs didn't want to go much past the surface of the eggs. The pickled beet eggs, however, dyed the eggs to the core.

    Good luck.

    One day in the white vinegar with green food coloring looks promising. Maybe it's the vinegar. I'll know in a week. I also put 2 eggs with vinegar and red fc today.

    I guess we'll see.

    did you update the picture? you must have used a lot of the green. As predicted, the dye did not go much below the surface. It still looks fantastic though. (I used neon green coloring around Halloween ;-)

    Thanks. I did my best but you were right about the food coloring. They tasted great though!

    I tried spicy eggs with turmeric, which ended up pretty good. While turmeric stains everything, it too didn't go much below the surface either. (what is it with the beet dye?)

    Large can of Jalapeños (whole, w/ carrots and stuff in brine)
    One onion, sliced thinly into rings
    Two cups of apple cider vinegar
    1 cup of water
    Spices (peppercorns, bay leaf, salt, whole allspice, etc)
    Several tablespoons of turmeric (color, and possible health benefits, not much taste though)
    I small bottle of hot sauce

    Hard boil and shell 1 dozen to 18 eggs. Place in jar.

    Combine vinegar, water, onion, hot sauce and spices and simmer for 5 minutes. Allow to cool, then pour over eggs in the jar. Open Jalapeños, pour entire can, juice and all into jar also.

    age 1 hour or more. They will get more and more pickled, but the dye will not go further than skin deep. The spiciness of this dish does not seem to go past skin deep either. Serve in a bowl, plate or paper cup with one Jalapeño and maybe a bit of that sliced onion.

    You can use the brine for one more go-around, but by then the Jalapeños are all gone and I'm ready to make a fresh batch.