If you enjoy the the wind on your face and open sky before you, you have come to a good place to find the romance and flavor of the West.

Pickled Eggs

Pickled eggs are essentially peeled hard-boiled eggs that have been preserved in a solution of vinegar, salt and a selection of spices. They can be kept for several weeks or even months in a sealed jar and do not have to be stored in the refrigerator. Because it was difficult to keep eggs fresh without refrigeration, pickled eggs were a delicacy while on the trail.

There are many variations for making pickled eggs. One of my favorites is to add beets as this leaves the eggs a lovely pink color.

1-cup tarragon vinegar

1-cup water

2 Tbs sugar

½ tsp salt

½ tsp celery seed

1 clove garlic,


2 bay leaves

12 shelled hard-boiled eggs

Combine all ingredients in saucepan, except eggs. Simmer 30 minutes. Remove bay leaf. Cool. Pour over eggs in a crock or jar. Cover and refrigerate 2 to 3 days before eating.

1 comment:

Katt Scribbles said...

A.J., my grandmother always had pickled eggs for Easter dinner. She saved the juice from pickled beets and dropped the eggs in them. I always loved the sweet beet taste of the eggs. This brings back so many memories. Thanks,


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I love the wind in my face, the open sky before me, the romance and flavor of the West, but, most of all, our loving and living God, who created it all. I love how He works out His plans in the realm of human events, which is His Story. I have been blessed with a gift: a compulsion to write Historical and present-day novels set in the American West that demonstrate His power to transform ordinary people into true heroes and heroines. I am just a scribe really. I find the joy of participating in the creation of inspirational fiction indescribable. May our Lord Jesus Christ receive all of the credit and be glorified.

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