Norville's Spicy Pickled Eggs
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
- 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
- approx 3c water
- water for boiling eggs
- water for ice bath
Hard boiled eggs
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.
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.
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.
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.