When Easter rolled around the first year that Mr. T and I were married, I said that I was going to make pickled eggs. My being from the east coast and his being from the west coast, he didn't expect the pretty redish-pinkish pickled eggs and beets that I presented. His concept of pickled eggs were the kind that he had eaten when he was in college and was able to go to Joe Jost's in Long Beach.
Joe Jost's opened in 1924, during prohibition, and was a barber shop and pool hall. It has almost 90 years of history to back up its status as a Long Beach institution. Going to Joe Jost's means three things: a schooner of beer, a tasty "Joe's Special" sandwich and pickled eggs!
Mr. T wanted to make "the" pickled eggs and the search for a recipe began. It was tough in the days before the internet....what did a person do? Well, I combed cookbooks and the food section of the LA Times that was published each Wednesday. One day I found a pickled egg recipe! I had no idea if it was "the" pickled egg recipe, but it was worth a try.
Bar Eggs aka Pickled Eggs
3 to 4 cups distilled white vinegar
1 (16 oz) jar sweet cherry peppers, drained (Mr. T substitutes 10-12 hot chili peppers.)
6 cloves garlic, halved
3 bay leaves
1 tsp chopped chives
1 tsp crushed red peper
1 tsp peppercorns
1 tsp whole all spice, optional
1 tsp salt
1 tsp mustard seeds
1/2 to 1 tsp turmeric
Place hard-cooked eggs in a clean glass or ceramic jar with a cover. Add vinegar, cherry or chili peppers, garlic bay leaves, chives, red pepper, peppercorns, allspice, salt, mustard seeds and turmeric. Cover and allow eggs to age overnight.
Serve each egg with a pepper. Eggs will keep without refrigeration up to one month but will become more pungent in flavor.
Mr. T said that they were close...close enough...
For fun I did a little searching and I think I will surprise him by trying out a new recipe....just to see if we can get even closer to the original!
I am sharing at Foodie Friday hosted by Michael at Designs by Gollum.