Pickled Eggs

My hubby is like a self-fulfilling genie - he has to say something three times before he'll actually get around to making it happen.

Monday morning: "Geez, I should really clean out the dog kennel."

Tuesday evening: "I need to clean the dog kennel soon..."

Thursday morning: "Wasn't I going to clean the dog kennel today?"

Thursday afternoon: Ta-da, clean dog kennel!

It doesn't bother me, just one of his adorable quirks. So last week, when I heard this come out of his mouth, I knew what was coming:

"You know, I've been really hungry for pickled eggs lately."

For the record, the thought of pickled eggs is a nose-cruncher for me. I'll make that funny face and say, 'Ummm, no thanks, I'll pass.' But hey, not everyone is impressed with my love of sauerkraut, so I get it.

I have to give him credit, the man can hold his own in the kitchen. He can do wonders with a box of spaghetti and a bag of shrimp. I kindly reminded him that he can make pickled eggs whenever he pleases. I even picked up an extra carton of eggs for his upcoming science project.

True to form, it took a few more days of mentioning pickled eggs before he finally got a pot of water boiling to start cooking them up. But he did it. And judging from his giddy reaction after eating the first couple, it's a winner.

So if you happen to have a pickled egg eater in your household, here's the recipe. Don't have pickling spice? Use the substitute spices listed at the end instead. Thanks to allrecipes.com for providing the base recipe.

Pickled Eggs

12 eggs
1 cup white vinegar
1/2 cup water
2 tablespoons coarse salt
2 tablespoons pickling spice
1 small onion, sliced
5 black peppercorns

Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15 minutes. Remove from hot water, cool and peel. Place the eggs into a 1/2 gallon wide mouth jar.

In a saucepan, combine the vinegar, water, salt, spices, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jar. Cool to room temperature, then refrigerate for 3 days before serving.

Pickling Spice Substitute

1 tablespoon mustard seed
1 teaspoon coriander seeds
1 whole clove
1/2 teaspoon ground ginger
1/2 teaspoon dried red pepper flakes

1/4 teaspoon ground allspice
1 small bay leaf, crumbled
1" of cinnamon stick