Celebrate May with pickled eggs!

The first time I ate a pickled egg, it was a red one, sliced in half and laid yellow-side-up on top of a Greek salad at the deli counter in WaWa, a women-owned convenience store chain in New Haven. On that fateful  salad, I also tasted my first anchovy, my first feta cheese, and my first pepperoncini. Picture me flipping over on my back, my socks flying, my toes curling, having a savory-gasm. Made quite a scene. But New Haveners – here I refer to the townies, not the Yale kids, who are infinitely impressionable – just roll their eyes at this sort of thing. All the deli counter guy knew or cared was that I’d be back for more.

Pickled eggs are sinfully easy to make. They keep a goodish time in the fridge. You can also devil the insides, for extra joy.

Basic pickling brine for six eggs:

1 cup vinegar
1/3 cup white or brown sugar
¼ onion, sliced
between ¾ and 1 cup water, beet juice, or combination
spices (see below)

Boil the brine for 10 minutes. Cool it.

Use eggs at least 1 week old. To boil the eggs, cover with two inches of cold water, bring the water to a boil, cover, remove from heat, and allow the eggs to sit for 12 minutes. Rinse with cold water.  Peel, the put the eggs in a sterilized quart jar that comes with a tight-fitting lid. Add garnishes such as sliced onions, beets, ginger, or pickled jalapeno peppers, trimmed for a good fit.

Pour the brine over the eggs in the jar, including spices and flavoring veggies. Cover tightly and refrigerate for up to a month. They’re ready to eat in 2-3 days. The longer they sit, the more the flavors penetrate the eggs.

Try these variations, or roll your own!

  • Clear brine (white vinegar) with 2 fresh jalapeno slices, 1 clove garlic, 1t cumin seeds, 1 bay leaf, ½ t dry oregano
  • Cider vinegar with 1 fresh sliced or canned beets with their liquid, 3 cardamom pods, 1 star anise
  • Malt vinegar with fresh ginger
  • Any vinegar with 1T yellow curry powder, 3 cardamom pods, 1t mustard seeds, a bit extra sugar

Hints:

  • Run each boiled, peeled egg through with a toothpick to allow the pickling to penetrate.
  • When making red pickled eggs, put beet slices in the jar with onion slices and eggs for visual interest and flavor.
  • Cook your brine in a non-aluminum pan.

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Defrocked Hindu love god seeks virgin amnesiac runaway bride

Exiled to Los Angeles by her Delhi family when she was only nine, Rathi grows up into a prim, virginal overachiever. Now she’s a lonely workaholic in a high-power women’s rights law firm in Chicago. Just having coffee with the mailroom boy would be a career-limiting move.

Kamadeva, once the lusty Hindu god of love, has never forgotten his long lost wife. She stomped out on him after he got demoted via flamethrower by an angry Shiva. He’s spent the last 500 years as a sex demon, looking for her. But Rathi has reincarnated many times. She doesn’t remember Kama.

She can’t find her love button with both hands. And he’s still the happy-go-lucky idiot she left.

Can he revive her goddess memories before Shiva’s curse fries him to a crisp again? And will she still want to dance with her underachiever cupid?

Try Dancing With Cupid just for the seduction-by-food scene, featuring Assamese dishes!

 

About Jennifer Stevenson

Jennifer Stevenson’s Trash Sex Magic was shortlisted for the Locus First Fantasy Novel Award and longlisted for the Nebula two years running. Try her fantasy series Hinky Chicago, which is up to five novels, her paranormal romances Slacker Demons, which are about retired deities who find work as incubi, or her women’s fiction fantasy series Coed Demon Sluts, about women solving life’s ordinary problems by becoming succubi. She has published more than 20 short stories.

Find Jennifer at the Book View Cafe blog, at the second row at fast roller derby bouts in Chicago, or on Facebook.