Saturday, January 19, 2013

Super Bowl Food

For those of you that live in the Long Beach, CA area, you no doubt know about Joe Jost’s and for the rest of you, you have no idea what you’re missing.  Joe Jost’s is a local bar that was originally opened in 1924.  You can read about it here.  They have quite a reputation but are particularly know for their pickled eggs and polish sausage sandwiches. 

A number of years ago our local newspaper, the Long Beach Press Telegram, published the recipe for these yummy eggs.  I have made them many times but it’s been quite a while.  This morning I decided to make a batch and if they last that long, will be perfect for Super Bowl food.

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According to the recipe the jar should sit out on the counter for 2 days and then placed in the refrigerator.  These are best served really, really cold and with pretzels.  After the first batch is finished you can simply add more eggs to the remaining liquid and you’re all set for your second batch.  If you’d like to make some Joe Jost’s eggs, click here for a PDF of the recipe. 



1 comment:

  1. I can't image what a pickled egg taste like. I think I will just have to try it. Thanks for sharing.


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