“I’ve never before seen a non-restaurant person buy this much horseradish”, exclaimed the wide eyed sales associate right before I almost purchased 3lbs of fresh horseradish root at the local grocer this past Saturday. Who knew the pickled pink stuff at sushi restaurants wasn’t horseradish? This girl. With all the horseradish, wasabi, ginger, and sake overloading my palate, I apparently came to confuse pickled horseradish and pickled ginger. Thanks for the save grocery boy! And wow, is fresh horseradish smelly as hell.
At it again with pickled eggs from Feathered Pigs Farm, I decided to mix it up and go for a lighter herb’ie rendition this time. Dill, peppercorns, mustard, and horseradish paired with 2 dozen backyard eggs adds up to perfect horseradish pickled eggs. Plus, after several glasses of wine, the pickle costume even made an appearance. 🙂
Crazy about pickled eggs? Check out my other recipes!
- 2 dozen hardboiled eggs (peeled)
- 2 generous handfuls of fresh dill weed
- 4 garlic cloves (sliced)
- 1/2 lb fresh horseradish root (peeled and sliced)
- 2 cups white vinegar
- 1 cup water
- 1 Tbsp pickling salt
- 1 Tbsp whole peppercorns
- 1 tsp mustard seed
- In a medium-size, non-ionized pot combine the garlic, salt, vinegar, and water. Bring mixture to a boil, then remove from heat.
- Pack your hardboiled eggs, fresh dill, horseradish, peppercorns, and mustard seed into 2 sterilized quart jars.
- Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.
- Cap jar and then store in the fridge. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired (I'm going to leave them for at least a month).