Joe Josts Spicy Pickled Eggs

A local Long Beach watering hole, Joe Josts, claims to have sold 6,000,000 Spicy Pickled eggs since 1934.  My husband has eaten his fair share of that number.  He loves to cook and this was the first thing he said he was making when we got chickens.  We like spicy pickle eggs so much, that rather than immediately start eating the Bantams’ eggs when they started laying, I set the eggs aside to save for pickled eggs.  Bantam eggs are the perfect bite size hard boiled egg.

P1230307 Joe Josts Spicy Pickled Eggs

A finished batch of Joe Jost's style spicy picked eggs

Homemade Spicy Pickled Eggs

Awhile back this was a version of Joe Josts egg Recipe published in the Long Beach Press Telegram Newspaper. ***I have also heard this first recipe is what Joe Jost’s shared with the paper, but in reality their secret isn’t that complicated.  They don’t actually use all the pickling spices, etc.

Joe Jost’s Picked Eggs Recipe***

* 8 eggs, hard-cooked, peeled & still warm
* 1 jar (12 oz.) yellow chile peppers
* 2 Tbsp pickling spice
* 1 c wine vinegar
* 1-1/2 scant cups water
* 1 Tbsp sugar
1 tsp turmeric
2 tsp salt

Instructions:
Mix all ingredients in glass container, adding eggs last while they are still warm. Don’t refrigerate. Keep in sealed jar for 2 days. The marinade may be used again several times. Use within 2 weeks.  Yield 8 servings.*

P1230310 Joe Josts Spicy Pickled Eggs

A bowl of homemade Joe Jost's spicy picked eggs served on a bed of pretzels and with the peppers

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***Alternate Recipe – and the way we do it at Hanbury House

Joe Josts Pickled Eggs

* 8 eggs, hard-cooked, peeled & still warm
* 1 jar (12 oz.) yellow chile peppers

 

Instructions:
Mix ingredients in glass container, adding eggs last while they are still warm. Don’t refrigerate. Keep in sealed jar for 2 days. The marinade may be used again several times. Use within 2 weeks.   Yield 8 servings.*

To Serve:
Joe Jost’s serves their yellow picked eggs over a bed of pretzels with a few of the chile peppers to garnish, add a couple of dashes of pepper on top of it all, and serve with beer.  They used to serve pickled eggs typically with an ice-cold Pabst Blue Ribbon on tap.  But just about 2 years ago, they switched to Busch Beer; it was a big local controversy.  My husband serves them with PBR.

They just use MEZETTA brand peppers and the brine the peppers are in.  That is it!  It already has the spices you need to pickle the eggs in the brine and this method duplicates the Joe Josts flavor.

Unfortunately, a small jar of the mezetta peppers you buy in the grocery store doesn’t have enough brine for a small homemade sized batch.  Once you reuse the brine and add a second jar of chile peppers to the egg jar, you will have enough brine.  We get around this one of two ways.  1. by opening a second jar of peppers, eating the peppers, and putting the brine in the egg jar with the full jar of Mazetta peppers and eggs. or 2.  Add some vinegar – enough to cover everything.  Then let it set an extra 2 days before serving the eggs.

Do not use a container with a metal lid.  The acidity will corrode the lid and ruin the eggs before the end of the 2 weeks.  After two weeks the eggs get rubbery, but they usually don’t last that long around here.

© 2010 – 2012, .


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