Red Pickled Eggs

Mix Pour Sip | » | Bar Food – Joe Jost's Style Pickled Eggs Long ...

 

Bar food is noble sustenance. From the well-placed bowl of mixed nuts to an apple and brie quesadilla by an establishment trying to raise the food bar, the well-timed nosh is often the enabling fuel to an elongated night of substantive frivolity. While I do enjoy grub from bars who try something new and creative, I find that I always enjoy the classically simple bar snacks. A good pretzel, an unending bowl of nuts that aren’t stale, and a good thick cut dill pickle are always a welcome sight. The king to me, however, hails from the eighty-seven year old Long Beach tavern known as Joe Jost’s. Since 1924, they have made the world’s best pickled egg.

 

 

in twelve and twenty-four ounce jars and cans. Yellow Hungarian Wax peppers are very similar and may be used as well. Joe Jost’s pickled eggs are not reddish purple either. Instead, they are a bright canary yellow from both the yellow chili peppers and the addition of dried powdered turmeric.

 

 

Making these little numbers is a simple matter requiring only a big jar, some spices and seasonings, vinegar, water and some hard boiled eggs. Place eggs in jar along with all the other stuff and wait at least two days. You do not even have to refrigerate the finished product. In fact, you should not refrigerate them for at least two days after which feel free to put a chill on your juevos

 

This recipe does offer a handy little kitchen tip. Most people familiar with the room in their place known as a kitchen have probably hard boiled an egg at least once. Trained chefs and those endowed with deep food geekery know that all eggs contain a small pocket of air nesting at the bottom of the fatter end of the egg. When you boil an egg, that pocket of air will expand and, from time to time, will cause the shell to crack before the egg is completely hard boiled. Don’t get me wrong, it tastes just fine for breakfast at home alone but is not presentable for company. The trick to avoid premature shell crackage is to make a tiny hole in the wide bottom of the egg with a push pin before cooking. Do not worry, liquid egg will not come running out of the hole.

 

 

The recipe calls for pickling spice for which I used a small bottle of McCormick pickling spice cheaply purchased from a local market. You may make your own simply enough by purchasing and blending your own dried herbs and spices. I have included a basic recipe for a homemade pickling spice below.