For a long time, pickled eggs freaked me out. Not that I’m alone here, since I think they might freak a decent amount of people out. By way of pickled things, they always seemed to be the last on my list to try—or the last thing on a shelf to go, collecting dust—floating eggs that seem more like a science experiment. What’s really in that jar after all? Tim, my husband and pickle partner, kept pestering me to try it out, and for real, I just didn’t feel compelled. I love eggs—love their simple luxury, accessibility, and applica- bility to just about anything. But pickled eggs? Hard pass. But then I got curious; espe- cially after starting to become more intrigued with regional and historic food preserva- tion—people really (really) love pickled eggs, and much to my surprise and with a pretty simple recipe—I really (really) loved them too. Tim also swears by these as a hangover cure, but to be honest, he swears by a lot of stuff as a hangover cure and I’m not particularly sold on many/any of them. I was how- ever, sold on the complexity that these added to just about anything that I would’ve typically used a hard-boiled egg on. Regular salads, egg salads, cheese plates (you know I love a good cheese plate), Bloody Mary garnish, out of the jar—something about the acidity and creaminess of the yoke is incredibly good. But don’t take my word for it, try the recipe below—I think you’ll really (really) love them too. Pickled Eggs 12 qt.-sized Mason Jars, sanitized according to manufacturer’s instructions 3-5 dozen eggs* 2 Tbsp. baking soda 2 qt. distilled white vinegar 2 qt. water, warm ¾ c. salt ¼ c. sugar 1 Tbsp. citric acid ¼ tsp. fennel seed ¼ tsp. crushed red pepper flakes ¼ tsp. dried thyme leaves ¼ tsp. dried chopped onion ¼ tsp. dried minced garlic ¼ tsp. whole peppercorns 2 cloves fresh garlic 1 bay leaf ¼ tsp. ground turmeric**, optional Place the eggs in large saucepan. Cover eggs with cool water by one inch. Add baking soda to water (this will make the eggs easier to peel after boiling). Heat eggs on stove. Once the water is boiling, allow eggs to cook for 12 minutes. Remove the eggs from the water and im- mediately run under cool water. Once cooled, peel the eggs, rinsing off any shell remnants.