Recipe of the Week: Joe Jost's Pickled Eggs Recipe

Categories: Cooking!

Anaheim Street in Long Beach has a heavily Khmer-script-signed, mile-long stretch that is the epicenter of one of the largest Cambodian expat populations in the world. Approach the neighborhood from the west and you can quickly traverse a broad swath of the city's history, crossing Junipero Avenue into Little Phnom Penh--contemporary, International City Long Beach--just blocks after passing one its most old school, Iowa-by-the-Sea landmarks, the beloved Joe Jost's.

Pickled Eggs at Joe Jost's


Opened in 1924 during those long, dry years of Prohibition as a barber shop/pool hall (the original barber shop license still hangs on the wall), Joe Jost's has more than eighty years of history to back its reputation as a local institution. And even if beer wasn't served there in the beginning, the quintessential eating and drinking experience at the bar involves three things: a schooner of the coldest beer imaginable, a special sandwich and a few pickled eggs served on a bed of pretzels and chiles, dusted with black pepper and twisted up in a square of deli paper. You'd be hard pressed to chill a beer at home as expertly as they do at Joe Jost's, hovering just north of slightly frozen, but mixing up a batch of their pickled eggs in your kitchen is easy to do. Recipe after the jump!

Joe Jost's Pickled Eggs


8 hard-boiled eggs, peeled
1 (12 ounce) jar yellow chile peppers
2 tablespoons pickling spice
1 cup white wine vinegar
1 1/2 scant cups water
1 tablespoon sugar
1 teaspoon turmeric
2 teaspoons salt

Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don't refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.

Sponsor Content

Now Trending

From the Vault