Tre's Pickled Cluckerberries (Eggs)
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
12 Eggs
- Serves:
- 4-6
ingredients
- 12 eggs
- 1 onion, sliced
- 1⁄2 cup balsamic vinegar
- 1⁄2 cup cider vinegar
- 1 cup water
- 2 tablespoons white sugar
- 10 garlic cloves, crushed
- 1⁄2 teaspoon crushed red pepper flakes (for Mild)
- 12 peppercorns
- 2 bay leaves
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon parsley flakes
- 1⁄4 teaspoon oregano
- 1 tablespoon salt
- 1 jalapeno pepper
directions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.
- Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- Place the onion, balsamic, cider vinegar, water, sugar, peppercorns, crushed red pepper, jalapeno, bay leaves, paprika, oregano, parsley flakes, salt and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature.
- Place the eggs in a glass jar, and the vinegar over top.
- Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
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RECIPE SUBMITTED BY
<p>I'm a Assistant Chief and in the firehouse we love to cook. So, here I go with a few of my favorite recipes!</p>