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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I LOVE Pickled Eggs but I've never made them & being Easter weekend, I thought it would be the perfect time to give it a try! I looked on the Zaar & found 5 recipes that interested me, but no 1 was what I was really looking for. I decided to combine them & add a few of my own touches...this is what I came up with (sort of...) I made them outdoors on the campstove so I didn't smell up the house & annoy the wife. LOL! *(PLEASE BE ADVISED: I did NOT actually measure anything, but the amounts below should be close, so add, subtract or change whatever you prefer.) Ingredients:
1 gallon glass jar, sterilized (with lid) |
24 eggs, boiled & peeled |
4 cups white vinegar |
2 tablespoons pickling spices |
1/2 tablespoon mustard seeds |
6 whole cloves |
2 bay leaves |
1/2 teaspoon ground allspice |
1/2 cup sugar |
1 1/2 teaspoons salt (canning or pickling salt) |
6 garlic cloves, minced |
1 medium spanish onion, sliced |
3 sliced hot peppers (i used pepperocini from a jar) |
1 tablespoon ground horseradish |
Directions:
1. Cover the eggs with cold water - about an inch above.
2. Bring to a boil & boil for 3 minutes - remove from heat, cover & let sit for 10 minutes.
3. Drain the eggs & immediately place into ice cold water. Cool at least a couple hours - overnight is best.
4. Peel the eggs & set aside - cover, if need be.
5. Place the garlic on the bottom of the jar, along with some of the sliced onion.
6. Add the peeled eggs, alternating with the sliced onion & peppers, ending up with some onion & peppers on top.
7. Add the horseradish.
8. Combine 4 cups vinegar & the spices.
9. Bring to a boil - cook for 10 minutes, stirring occasionally.
10. Immediately pour over eggs.
11. Add more vinegar or hot water to completely cover about an inch, if needed.
12. When jar is cool enough to handle, refridgerate.
13. TRY to leave them alone for AT LEAST 7-10 days.
14. These should keep for about several weeks.
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