Since 1924, Long Beach locals have been flocking to Joe Jost’s, one of the oldest continually operating bars west of the Mississippi. It was originally a barbershop, but it is now known for serving ice-cold schooners of beer (and rootbeer), Joe’s Specials, a Polish sausage on rye bread with Swiss cheese, pickle, and mustard, Virginia-style peanuts, and the best pickled eggs. EVER!!
Joe’s pickled eggs are wonderfully spicy and tangy and the addition of turmeric in the vinegary pickling juice makes the eggs yellow in color. The eggs are generously topped with black pepper and served on a bed of pretzels and yellow peppers. You can buy a mason jar full of eggs for around $20 or you make it yourself using the following recipe.
Joe Jost’s Pickled Eggs
Yields 8 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 a 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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