Pickled Cluckerberries (Eggs)

“I love anything pickled and always have a gallon sized jug of dill pickles in the fridge. When it is empty I make these eggs. It's a real quick fix when you want some pickled eggs. I am not going to pretend to you that these are as good as other recipes where you make your own brine... but these work for me in a pinch. Save the pickled onion slices for hamburgers or use in a potato salad.”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Put cold eggs in enough cold water to cover by a few inches. Bring to a boil and let cook for about five minutes -- then remove from heat for about 15 or 20 minutes. Put eggs into the coldest ice water you know how to make and chill them til they are thoroughly cold. Probably 20 minutes or so. Your eggs should peel easily without the shells sticking.
  2. While eggs are cooking- put onion slices into the pickle juice jar.
  3. Peel and smash the garlic cloves by simply pressing them with the palm of your hand on a cutting board til they split open and throw them into the jar as well.
  4. If you want a spicier egg -- then add red pepper flakes and/or hot sauce like Tobasco to the mix.
  5. Add the eggs.
  6. Let them sit in the fridge as long as you can stand it before eating. Try for at least a few days. The longer they soak the more pickled they will be.
  7. If you like really hot and spicy throw a small can of pickled jalapenos and their juice in with the brined eggs.

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