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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I love pickled eggs. This recipe is as good as any I have ever come across. Serve these up instead of deviled eggs at your next get together-they'll go fast. Ingredients:
1 dozen egg (hard boiled, peeled) |
2 cups white vinegar |
4 -6 habanero peppers (sliced) |
2 tablespoons salt |
2 tablespoons black pepper |
2 tablespoons pickling spices |
2 teaspoons sugar |
1 medium onion (minced) |
2 garlic cloves (minced) |
Directions:
1. Eggs: Cover with water and heat to just boiling over medium-high heat. Remove from heat, cover and let stand for 10 minute Drain water from eggs. Now take the hot eggs one by one (wear a kitchen mitten, the darned things are hot!), crack them with a spoon or just whack them on the counter and drop them into a pot of cold water. This makes them much easier to peel whole after they cool.
2. Place eggs in refrigerator overnight to chill.
3. Pickling Mixture: This is the basic mixture, as with BBQ sauce, feel free to improvise: ground mustard, hot sauce, chipotle peppers, curry, red pepper flakes, white pepper, whatever sounds good. Bring the entire mixture to a boil for approximately 10 minute. You can add a couple drops of food coloring if you like-I used red.
4. Pour over peeled, chilled eggs, in a large mason jar (big enough to hold the eggs).
5. Seal lid and place in fridge. They're good the next day but, even better the next week and anytime there after.
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