 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
An old Fraternity House staple. Always a favorite with the beer drinkers. Ingredients:
1 dozen eggs, hard boiled |
1 cup white vinegar |
1/3 white onion, sliced |
2 cloves garlic |
1 tablespoon salt |
1/8 teaspoon pepper |
1/4 teaspoon tabasco sauce |
1 tablespoon mustard seed, crushed |
1 tablespoon curry powder |
5 jalapeno peppers, sliced |
2 jalapeno peppers, whole |
3 habanero chile, sliced (optional) |
1 1/3 tablespoons crushed red pepper |
2 whole peppercorns |
1 glass jar with lid, large enough to hold the eggs |
Directions:
1. Cook the eggs.
2. Remove the shells and set eggs aside.
3. In a large pot, bring vinegar to a slow boil.
4. Place all ingredients, except eggs and sliced jalapenos into the boiling vinegar.
5. Cover pot and simmer 2 1/2 to 3 hours.
6. Place eggs and sliced jalapenos into the glass jar, pour vinegar mixture over the top.
7. Fill the jar with hot tap water, if necessary, until all the eggs are covered.
8. Seal jar tightly.
9. Set aside and shake every other day or so for two weeks. (No refrigeration required)
10. To serve, use a slotted spoon to fish out egg and hit it with a dash of Tabasco and/or salt..
|
|