Difference between revisions of "Pickled eggs"
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Latest revision as of 14:45, 18 November 2010
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Contents
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.