Pickled Eggs with Celery and Horseradish

Name: Pickled Eggs with Celery and Horseradish
Ingredients: 10 chicken or quail eggs; 1 cup (250 ml) water; 1 cup (250 ml) distilled white vinegar; 1 1/2 tablespoons sugar; 1 tablespoon mustard seeds; 1 sprig tarragon; 1 celery stalk, cut into matchsticks; 2 slices fresh horseradish, each 1/4 inch (6 mm) thick

January 24, 2012

Here is a recipe for a brine that is sufficient to pickle up to 10 normal-size eggs. If you are using quail eggs, you can obviously pickle a lot more. The day we took this picture we had quail eggs, but truly, our favorite eggs are the smallest hen eggs available: the peewees. We even love the name, and their size is perfect because you can gobble up two or three. Remember to leave your eggs at room temperature for an hour before cooking them.

Recipe notes

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