By Angela Denstad Stigeler
If dying those extra three dozen Easter eggs seemed like a really great idea at the time, but leaves you a little less enthusiastic now, when faced with a full week of boiled egg-based menus, here’s a handy trick to preserve them with flair. Pickled eggs are always a welcome and easy addition to a quick no-cook meal of bread, cheeses and fruits. If you’ve got a jar in the back of the refrigerator, you’ve always got the makings of a light meal on hand. Whether you slice them over salad greens, dice them with boiled potatoes, make pickled egg salad or eat them straight from the jar, you’ll appreciate the ease with which these eggs enrich any simple meal. They make for easy impromptu picnics, too, so they’ll be at-the-ready as soon as the weather warms. By making these easy pickled eggs, you’ll not only be getting out of the pickle of an Easter egg overload, you’ll be preparing for the first al fresco dining days ahead—no matter how many weeks away they may be.
1 cup cider vinegar
1 cup water
2 tablespoons white sugar (optional)
1 teaspoon salt
½ teaspoon celery or mustard seed
½ teaspoon whole black peppercorn
½ teaspoon dried juniper berries (optional)
1 large sprig of fresh tarragon, or 1 tablespoon dried
1 clove garlic, minced
2 bay leaves
Place the eggs in a large saucepan and cover with cold water. Bring the water to a very gentle boil and cook the eggs for 10 minutes. Drain the hot water and gently shake the pan to crack the shells. Cover the eggs with ice and cold water and let shill for 15 minutes. Peel the eggs under a stream of cold running water.
Meanwhile, simmer all the other ingredients together in a medium saucepan for about 10 minutes. Leave the mixture to cool while you peel the eggs.
Place the eggs in a clean quart-size canning jar. Pour the vinegar mixture over, scraping out all the spices into the jar. If necessary, add additional water to cover all the eggs. Place the lid on the jar and allow the jar to cool to room temperature, then refrigerate. The eggs will be ready after a few days, but will keep, refrigerated, for several weeks.