Prep 20 mins
Cook 11 mins
I love pickles. You name them and I'm in the front of the crowd, cheering. Pickled anything but I really love pickled eggs and I'm constantly experimenting with them. I was talking to Keith, a pub buddy, about pickles and we got on the subject of vinegar and he said balsamic vinegar and the light bulbs went off. Quick, to the files, research pickled eggs, download several recipes, think about it for a while, run off a few test batches, adjust the flavor a few times and you wind up here, Pierre's Black Eggs.
- 18 large eggs, at room temperature.
- 2 cups balsamic vinegar
- 1 cup water
- 2 tablespoons pickling spices, tied in cheese cloth
- 8 -10 cloves garlic, peeled
- 4 serrano chilies, seeded,devained,quartered lengthwise
- 2 bay leaves, one per jar
- 1 small yellow onion, thinly sliced
- 12 dried tepin chilies or 6 dried japone chilies, will work
- You will also need: 2 quart jars.
- Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
- Meanwhile pierce the large end of the egg with a pin.
- Fill a large bowl half full of water, add 2-3 trays of ice cubes.
- When the pot of water is boiling well,gently spoon the eggs into the pot.
- Set the timer for 11 minutes.
- When the timer dings, remove the eggs to the ice water with a slotted spoon.
- Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
- Bring to a boil for 3-4 minutes.
- Remove from heat.
- In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
- Shell the eggs.
- Add them to the jars.
- Remove the pickling spice bag from the vinegar mixture.
- Fill the jars with the scalding vinegar mixture.
- Seal and cool to room temperature.
- Refrigerate for at least a week, two is better.
I was at our favorite pub one afternoon when Pierre offered me this "Black Egg". It was so wonderful that I went home and made them that night and several times since. Sometimes I play with the heat using some hotter peppers, but be careful, they absorb heat easily.