Pierre's Hot & Tangy Pickled Eggs

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • 16
    large eggs, at room temperature
  • 1 12
  • 1 12
    cups water
  • 1 12
    tablespoons pickling spices, tied in cheese cloth
  • 6 -8
    cloves garlic, peeled (3-4 per jar)
  • 3
    whole jalapenos, topped,quartered lengthwise,seeded and devaine (1 1/2 per jar)
  • 2
    bay leaves (1 per jar)
  • 8 -10
    pearl onions, peeled (4-5 per jar)
  • 4 -6
    whole dried japone chilies (2-3 per jar)
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DIRECTIONS

  • Bring a large pot, half full of water, with 1 Tbs Kosher salt added, to a boil.
  • Meanwhile pierce the big end of the eggs with a pin.
  • Fill a large mixing bowl half full of water, add 2-3 trays of ice cubes.
  • When the pot of water is rapidly boiling spoon the eggs gently into it.
  • Set timer for 11 minutes.
  • When timer'dings' remove the eggs to the ice water with a slotted spoon.
  • Mix the Vinegar and Water in a small pan, add the pickling spice bag.
  • Bring to a boil for 2-3 minutes.
  • Remove from heat.
  • In sterile jars place the Garlic, Jalapenos, Bay Leaf, Pearl Onions, and Japone chilies.
  • Shell the Eggs.
  • Add them to the jars.
  • Remove the Pickling Spice bag from the vinegar mixture.
  • Fill the jars with the scalding vinegar mixture.
  • Seal and let cool to room temperature.
  • Refridgerate for at least a week, two is better.
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