Bizarre Foods Monday: Hops & Honey Pickled Pheasant Eggs
This recipe comes from wellpreserved.ca. I’ve never been a fan of hard boiled eggs or pickled things, so this one is a hard sell for me. It actually wasn’t as bad as I thought it’d be. Not something I’d eat again, but I can see where they’d be a nice compliment to a beer. Hubby likes pickled eggs but he says they’re a bit sour or too vinegary.
- 24 fresh pheasant eggs
- 1/4 cup hops (I used leaves). You can omit this or replace it with a teaspoon of bitters OR a tablespoon of minced rhubarb
- 2 tablespoon mustard seed
- 2 teaspoon smoked salt (you can use regular salt and optionally add 1/2 teaspoon of liquid smoke)
- 2 teaspoon dill seed
- 2 heavy handed tablespoons of honey
- 1 teaspoon black peppercorns
- 1 3/4 cups white wine vinegar
- 1/4 cup water
To cook the eggs:
- Cover eggs in cold water. Place on stove on high.
- When water starts to boil, set a timer for 3 minutes. Drain and immediately rest in an ice bath or very cold water.
- Peel eggs once the shells are cool enough to handle.
To make the brine and pickles:
You can do most of this in advance but don’t boil the vinegar until the eggs are peeled (the hot vinegar added to the eggs will help penetrate them.
- Add all ingredients for the brine (i.e. everything but the eggs) into a saucepan and bring to a boil for 3 minutes.
- Carefully pour the brine into a clean mason jar.
- Using a spoon, transfer the eggs into the brine (this will help prevent you from ‘dropping’ them into the brine.
- Cover with a lid and place in fridge.
- The pickles will have the most flavour after 2-4 weeks. Gently mix the contents of the jar every few days while your waiting (and try to resist eating them; which will be tempting!)
- They will easily store for 3-6 months but it’s highly unlikely you’ll have them that long!