Tuesday, August 4, 2009
A RECIPE FOR ALL TIME
I was brought up on Joe Jost's Polish sandwiches and pickled eggs. At least two Saturdays each month, my dad would walk a few doors west from his appliance store on East Anaheim Street in Long Beach to what he called a "beer joint" and order a sandwich and egg for himself and for whoever happened to be at our house that day. Having a "Joe Jost's" (which always meant the sandwich, the egg and a batch of pretzels) was a staple of our lives.
When I became of age I introduced more than one date to this great little "beer joint" - although to call it a joint really does it an injustice, making it sound a little unsavory, which it definitely is not.
The last time we were there I mentioned to Jerry that I was eating Joe Jost's long before any of the young men working behind the bar were even born. Sadly, because we live about an hour's drive from Long Beach now, we aren't able to simply pop in for a yummy Polish sandwich and pickled egg - and a cooling brew. So it was with great pleasure some time ago that a friend sent me a recipe printed in the Long Beach Press Telegram for "Joe Jost's Pickled Eggs" that was supposed to be an authentic recipe. Well, I doubt that it was, but I tried it and the recipe definitely was a keeper.
So today I'm sharing that with you. It is simple enough to make often. In fact, I think I'll swing by the market today and pick up what I need to make another batch. Why don't you join me?
JOE JOST’S PICKLED EGGS
1 jar (12 oz) yellow chili peppers
2 T pickling spice
1 C wine vinegar
1-1/2 scant cups water
1 teaspoon turmeric
2 teaspoons salt
Hard boil the eggs.
Mix remainder of ingredients.
Peel eggs and put in liquid while still warm. Don’t refrigerate.
Keep in sealed jar for 2 days. Serve.
The marinade may be used again.