Pickled eggs

From GoonsWithSpoons
Jump to: navigation, search

Submitted by

Norville's Spicy Pickled Eggs[edit]

Introduction[edit]

Spicy, delicious, easy and low carb, these things are delicious, particularly when you've had a couple of cocktails. As a pickling vessel, I use an old pickle jar, which has

Ingredients[edit]

  • 2 c white vinegar
  • 1 c apple cider vinegar
  • 6 cloves garlic, crushed
  • 4 Tiny Thai Peppers, sliced very thin (WEAR GLOVES OR WASH HANDS)
  • 1.5 tbsp pickling spice
  • 1 tbsp crushed red pepper
  • 2 tbsp siracha
  • 2 white onions, sliced thinly
  • 2 tsp black peppercorns, cracked
  • 1 7oz can of La Costenada pickled sliced jalapenos with juice
  • 18 eggs, not super fresh, a couple weeks old is best
  • Ice
  • approx 3c water
  • water for boiling eggs
  • water for ice bath


Instructions[edit]

Hard boiled eggs[edit]

This step is important, and doing it right makes the eggs easy to peel (old eggs help, as well).

  • Place eggs in a large pot
  • Add cold water to cover
  • When water comes to a rolling boil, drop the heat to medium for a nice slow boil, set a timer for 10 minutes.
  • After your time is up, use a slotted spoon to move the eggs into an ice bath for 5 minutes or until cool enough to handle.
  • Peel by gently whacking on a flat surface, rolling between your hands, and then peeling.

Brine[edit]

This step creates a powerful aroma of spice and vinegar, so make sure you've got a window cracked.

  • Mix all non-egg ingredients, including about 3 c water in a large pot.
  • Bring to a simmer, and let cook for 10-15 minutes to let the flavors meld.

Assembly[edit]

Put the eggs in the jar. Carefully pour the brine into the jar. Put the lid on the jar. Place jar in fridge. Wait at least 5 days for the eggs to get pickled. Eat, and enjoy.

Other Notes[edit]

These eggs will last refrigerated for a month, at least. If you like your eggs less spicy, eliminate the Thai Peppers, but not the pickled jalapenos or siracha, because they both add a lot of delicious flavor.