A Delightful Surprise That Lasts and Lasts

Pickled Eggs: Beyond The Pub

I received a request for the recipe I use to pickle eggs. And without hesitation, I wanted to provide! Most folks may have been exposed to Pickled Eggs in your local pub or dive bar. I must admit that’s where I came across them; but, travel life brought these to the forefront of my recipe repertoire. They are now a staple, as well, here at Villa Westwyk.

Eggs are associated with the Goddess, the sun, and the elements earth, air, and water. Wow! Of course it’s a symbol of Spring, rebirth, fertility, abundance, beginnings, creativity, and life itself. We’re all well aware of the ancient festivities that elevate the eggs: Passover, Easter, Cascarones (confetti-filled eggs used in Mexico), and many more.

Going to take a moment here and send all my good energy for Ukraine. The Ukrainian culture has have some of the more beautiful rituals with eggs, from their amazing hollowed eggs that are so artistically painted and given as good health charms to those they love, to their ritual where they toss eggshells into moving waters so so their departed can be a part of the celebration. You’ll often find eggs on gravestones left as offerings throughout eastern Europe, including Ukraine.

This recipe I use to reinforce health and creativity in my household. Especially during the Pandemic we are missing our time with friends in the pub to play darts or shoot pool and share a glass and eat some eggs. This let’s us remember those good memories and hope for a return to a time when that’s an option again.

You can find pickle egg recipes just about anywhere, but mine includes a bit of The Craft — if pickling eggs wasn’t Witchy enough for you. So, @fromgoth2boss, this is for you.

Notes:

• I must warn you, this is a recipe that is a practice in delayed gratification, as you need to let them sit for two weeks before you start nom-nomming down. So about the time that one jar of these are ready to eat, I make another.
• These are great snacks anytime and are super healthy and provide some good gut biome stuff for the eater.
• Whatever jar you use, make sure you can get some tongs or your hand in them in order to get the goodies out. If you don’t use a self-sealing lid/ring system and are just using like an old pickle jar, the “pickling” time will have to be done in the fridge.
• There’s some debate about how long these last. Conservative estimates are three months in the fridge. I don’t put mine in the fridge, but they don’t last near three months. If you think it will take your covenstead more than a couple of weeks to eat a dozen pickled eggs once they are ready or you haven’t used a self-sealing lid, keep them refrigerated.
• The veggies in the jar with the eggs make nice toppings on all kinds of food – salads, nachos, or just for a charcuterie board.
• My favorite way to make boiled eggs is to make sure the pan I boil them in is large enough so the eggs can fit snuggly, but not too hard-pressed, on the bottom of the pan. Fill with water just to cover. Put on stove and put the heat to high. Once it boils, turn the heat down to medium and let cook for 10 to12 minutes. I like my eggs on the just-boiled side. So I tend more towards the 10-minute side. Remove as much of the water as possible and dump a load of ice on them and let them sit for about seven minutes. Drain and set them on a dishtowel on the counter to dry. I swear this makes them easier to peel. Tap each end on the counter (whenever I do this I imagine all negativity being banished in the kitchen) and then rub the egg between your hands, gently, back and forth three times. Peel. Save those eggshells for the garden or your compost, or crush and feed to your chickens. If you’re on a boat 😉 they are adored by the fishes and seabirds (just don’t dump while moored in the marina). If you’re living in an RV, save for your next hike and bury in the woods. 😉
• Be advised that the ACV and pickling spices can impart a tint on the eggs. They have not gone bad. If this bothers you, strain your pickling spices and use white vinegar instead. I prefer the health benefits that ACV provides for that good gut biome.

Equipment:

Deep sauce pan

1/2 gallon glass mason jar with lid and ring, sanitized and warm

Cutting Board & Knife for slicing up vegetables

Liquid and Dry measuring cups and spoons

Ingredients:

1 dozen hard-boiled eggs, peeled

1 cup apple cider vinegar

1 cup water

1/4 cup granulated sugar

1 tablespoon of pickling spice

1 teaspoon of salt

2 (or more to your preference) garlic cloves, peeled

1 large bay leaf

1 small shallot sliced thinly

1 jalapeno sliced

Instructions:

1. In a medium saucepan, mix together vinegar, water, sugar, pickling spice, and salt. Stir three times sunwise and then widdershins. As you do imagine your covenstead always having eggs in the house.
2. Bring brine to a boil; then reduce heat to low until the sugar has dissolved. Add the bay leaf, and when you do know that the web of deceit will be far away from you.
3. Remove pan from heat. Let the brine sit in the pan a moment. Breathe in and out three times, imagining all the good energy of Spring enveloping you and all those who imbibe the eggs.
4. Layer shallots and jalapenos and garlic on the bottom of the jar. Then put a layer of hard boiled eggs. Repeat with layer of veggies. Then layer of eggs. As you create these layers, imagine stacking health, abundance, and creativity in your life. Really focus on what that might look like in your life. Really visualize. For me that’s writing, walking, yoga, gardening, and reading each day.
5. Pour the brine over the eggs, do this slowly. As you do this say: I am strong; I am healthy; I am flourishing. Feel free to repeat until all the brine is in the jar.
6. Seal the jar and let it sit on the counter to cool. If you’re using a self-sealing lid, it will seal itself from the heat and air. Keep in a cool dry and dark place for two weeks before eating.
7. Label the top of the jar so you know the date you pickled and the date that you can eat. If you want to get really fancy, you can draw/paint, etc. any sigils or bindrunes on the lid to promote health and abundance even further than any egg eating will provide. 😉
8. Enjoy (In two weeks!). Honestly you can eat after a few hours, but it’s just not the same taste-wise. So I encourage you to wait.