So what to do after pickled celery? Which the Missus loved so much….well, I had to actually go to the market and buy more celery….just to buy celery, something quite rare in our household. So now, the "hearts are for braising", the stalks are for pickling. Then the Missus said the magic words, "can you make some pickled eggs". It seems after all these years, it has come to fruition, I love pickled eggs, I mean, really enjoy them. The Missus, on the other hand hasn't been too keen on them. But now, I was all in. And this recipe turned out well. This time around, I went ahead and bought some pickling spice. The Missus really enjoyed the flavor that clove gave to the pickle….so I'll probably be revising my other pickle recipes soon. You can always add beet juice if you want those nicely colored pickled eggs.
The eggs were delish; and a dozen doesn't go very far in this household.
Pickled Eggs:
1 dozen boiled eggs
4 cups distilled white vinegar
2 Tb Kosher Salt
2 Tb Pickling Spice 
1/3 Cup White Sugar
1 Tsp Mustard Seed
1 Small Vidalia Onion – quartered – but not cut all the way through (optional)
2 Chilies (optional – I used some Chili de Arbol from the yard)
2 cloves of garlic (optional)
– Wash and sterilize 2 ball jars
– Combine Vinegar, salt, and sugar is a pot bring to a boil and then remove from heat.
– When cooled add Pickling Spice and mustard seed
– Place 1/2 of optional items into each jar
– Add 6 eggs into each jar
– Top off with pickling liquid and spices
– Seal, cover, and refrigerate . Leave for 2 days before eating.
For some reason, it really went nicely with that nice tomato/mozzarella salad with basil…..some Maldon Sea Salt and a drizzle of Arbequina Olive Oil and it made for a nice light dinner on one of the recent hot days we've had.