Pickled Eggs
36 hard boiled eggs, peeled
3 Tbsp kosher salt
4 1/2 Cups cider vinegar
1 1/2 Cups water
4 1/2 tsp. sugar
2 Tbsp peppercorns, crushed
4 Red Habanero peppers ( stems removed and halved)
1 can chipotle Jalapeno peppers with liquid
12 cloves garlic, crushed
1 Tbsp crushed allspice
1 1/2 tsp. ground turmeric
3/4 tsp. celery seeds
1 lrg. red onion, thinly sliced
Combine the ingredients in a non-reactive saucepan and bring to a boil.
Reduce heat, cover and simmer for about 10 minutes.
Remove from the heat and let cool for about 10-15 minutes.
Layer the eggs with the mixture into a CLEAN 1 gallon glass jar, put the lid
on and place in the refrigerator.
It will take about a week for the eggs to absorb the flavorings.
They will keep, if refrigerated, for several weeks.
Makes: 1 gallon, depending on the size of the eggs.
36 hard boiled eggs, peeled
3 Tbsp kosher salt
4 1/2 Cups cider vinegar
1 1/2 Cups water
4 1/2 tsp. sugar
2 Tbsp peppercorns, crushed
4 Red Habanero peppers ( stems removed and halved)
1 can chipotle Jalapeno peppers with liquid
12 cloves garlic, crushed
1 Tbsp crushed allspice
1 1/2 tsp. ground turmeric
3/4 tsp. celery seeds
1 lrg. red onion, thinly sliced
Combine the ingredients in a non-reactive saucepan and bring to a boil.
Reduce heat, cover and simmer for about 10 minutes.
Remove from the heat and let cool for about 10-15 minutes.
Layer the eggs with the mixture into a CLEAN 1 gallon glass jar, put the lid
on and place in the refrigerator.
It will take about a week for the eggs to absorb the flavorings.
They will keep, if refrigerated, for several weeks.
Makes: 1 gallon, depending on the size of the eggs.
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