We got a request from a Cajun expat for a recipe for pickled eggs, those ubiquitous orbs that seem to be sitting next to every small town store’s cash register down here. I would be remiss at this point if I did not mention two great sites for their recipe collections, www.realcajunrecipes.com and www.cajun-recipes.com.

While we can try to play it off as having the biggest and best recipe collection around, it would take quite a while (think years) to rival the sheer number of recipes those two sites contain.  I can hear all the Cajun Foodie fans crying foul so I’ll take part of that back  and say that we do have the best recipe collection around… just not the biggest. Seriously though, those other sites are the online Cajun recipe authorities.

Since I’m throwing out website names, check out www.cajunfun.com. It lists practically every event taking place in and around Acadiana and you can get their email newsletter to stay up to date.

Without further ado though, here’s a recipe for some pickled eggs.

  • 2 cups white vinegar
  • 1 cup water
  • 2 tbsp. sugar
  • 1 small onion (sliced into rings)
  • couple cloves of garlic
  • as many jalapeno rings as you can handle
  • 1 tsp pickling spice
  • 1 tbsp salt
  • 2 tbsp sugar
  • a couple dashes of Worchestershire

Boil your eggs.  While they are boiling, put all of the other ingredients in a large jar or other container with a tight lid and give it a shake until the sugar and salt dissolves.  Peel the eggs and toss them into the liquid, then keep them in the fridge for a few days.

Here’s another tip for boiling eggs: throw your eggs in the pot while the water is still cold.  Bring it to a rolling boil and then turn off the heat.  When the water has cooled, you have perfectly boiled eggs.