Wednesday, February 23, 2011
Getting Your Eggs in a Pickle, Mustard, That Is
Dude just says, “You’ll have this with chickens.” Like the rest of us in a much-too-long Pennsylvania winter, they don’t like the lack of sunlight. To make up for it, most folks who raise chickens will provide artificial light. Chickens aren’t the brightest crayons in the box; they can be easily fooled.
Dude gives them extra light, too, but there are still fewer eggs. They wander the barn yard free, but they’re still wasn’t enough to scratch at. So he started supplementing their feed a bit -- judiciously – with table scraps. It worked! By the end of the week, I had enough extra eggs to indulge my urge for mustard pickled eggs.
And it was Dude who turned me on to them. My husband is a big fan of pickled eggs but his favorite use pickled beet juice as the brine. Dude had shared with me a recipe he brought back from the Pennsylvania Farm Show and I loved these yellow guys. They’re pickled, all right, but they also have a piquant spiciness, thanks to the mustard and seasonings, that I like.
Mustard Pickled Eggs
from the Pennsylvania Farm Show 2008
1 ½ cups white vinegar
1 cup sugar
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon salt
½ teaspoon yellow food coloring (optional)
8 hard-boiled eggs
Mix all ingredients, except eggs, and pour over eggs. Let sit, refrigerated for 3 to 4 days to reach full flavor.
You can speed up the process by heating the pickling mixture before pouring over the eggs.