Beyond Canning by Autumn Giles

Author:Autumn Giles
Language: eng
Format: epub
Publisher: Voyageur Press
Published: 2016-10-02T04:00:00+00:00

◁ bloody mary PICKLED EGGS

FEATURING A BLOODY MARY–INSPIRED BRINE WITH HORSERADISH, CELERY SALT, AND SPICE

There’s a certain level of oneupmanship that goes into bloody mary garnishes: seven kinds of pickles, a tiny hamburger—you get the idea. This pickled-egg recipe was inspired by just such a bloody mary recipe, which on the menu was rather unassuming, but arrived at the table dressed with a hardboiled egg, bacon, olives, and an entire rib of celery. As a cocktail garnish, the egg was a little cumbersome, but in terms of flavor, I thought the combination was right on.

A quart mason jar is an ideal vessel for this pickle, but I’ve included a bit of extra brine in case you prefer to use a different shape jar or split this up into smaller vessels, because it’s important that the eggs are completely covered with the brine. You can squish them down, but not enough to split them. Impressively enough, about a dozen hard-boiled eggs will fit in a quart mason jar.

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