When we lived in Costa Rica, my son developed a love for pickled eggs that he forgot about until last week. Since he does all the heavy lifting around ye ole homestead, keeping him fed to his liking is Job One. Plus, with 30 layers in the backyard, another way to eat eggs is always welcome! I jumped online to find a recipe. "Surely, there's a good 'real food' recipe for WAPF pickled eggs out there," I thought to myself. But nothing came up in my search except "conventional" recipes. The recipes on the interwebs are all over the place: some call for 2 C vinegar and no water, some for 1/4 C vinegar with 2 C water, some said everything in between. They all call for sugar, too. Then you have to cook the sugar and vinegar... there's no life after that! Then there was a wild and varied array of spices to add: peppercorns, turmeric, dill, cayenne, garlic, onion, cumin... Apparently, you can add pretty much anything to an egg pickling brine... But there was no consistency, no "basic recipe" with options. Uh oh. Uh oh because, while I love food, I am not a cook. Not by a long shot. Fortunately for my family, DH (Hal) is a fantastic cook, owned a restaurant and everything. He's one of those people who can walk into an empty kitchen and whip up something tasty, pretty and satisfying. Cooking aside, I love everything else about food. Eating it, of course, but also tasting new foods and flavors, sous chef-ing for my husband, chopping, stirring, watching -- my favorite channel is the food network. My sons judge how tasty something is by how many times I say "Mmmmm" during the first helping. I'm a certified foodie, but an eating foodie rather than a cooking foodie. This is my loooong way of saying: I need a recipe. Don't rattle off a bunch of ingredients and expect me to have a clue about putting it together. I need a detailed basic recipe before I can branch out. You'll notice how
Perfect Pink WAPF Pickled Eggs
Perfect Pink WAPF Pickled Eggs
Perfect Pink WAPF Pickled Eggs
When we lived in Costa Rica, my son developed a love for pickled eggs that he forgot about until last week. Since he does all the heavy lifting around ye ole homestead, keeping him fed to his liking is Job One. Plus, with 30 layers in the backyard, another way to eat eggs is always welcome! I jumped online to find a recipe. "Surely, there's a good 'real food' recipe for WAPF pickled eggs out there," I thought to myself. But nothing came up in my search except "conventional" recipes. The recipes on the interwebs are all over the place: some call for 2 C vinegar and no water, some for 1/4 C vinegar with 2 C water, some said everything in between. They all call for sugar, too. Then you have to cook the sugar and vinegar... there's no life after that! Then there was a wild and varied array of spices to add: peppercorns, turmeric, dill, cayenne, garlic, onion, cumin... Apparently, you can add pretty much anything to an egg pickling brine... But there was no consistency, no "basic recipe" with options. Uh oh. Uh oh because, while I love food, I am not a cook. Not by a long shot. Fortunately for my family, DH (Hal) is a fantastic cook, owned a restaurant and everything. He's one of those people who can walk into an empty kitchen and whip up something tasty, pretty and satisfying. Cooking aside, I love everything else about food. Eating it, of course, but also tasting new foods and flavors, sous chef-ing for my husband, chopping, stirring, watching -- my favorite channel is the food network. My sons judge how tasty something is by how many times I say "Mmmmm" during the first helping. I'm a certified foodie, but an eating foodie rather than a cooking foodie. This is my loooong way of saying: I need a recipe. Don't rattle off a bunch of ingredients and expect me to have a clue about putting it together. I need a detailed basic recipe before I can branch out. You'll notice how