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