Pickled Eggs, hot + spicy
Source of Recipe
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List of Ingredients
Pickled Eggs, hot + spicy
About 12 hard-cooked eggs (to fill a quart jar), peeled
2 tablespoons pickling salt
6 fresh or pickled green chili peppers (such as serrano),
slit lengthwise
1 1/2 cups cider vinegar
1/2 cup water
1 tablespoon minced fresh ginger
1 tablespoon black mustard seeds
1 tablespoon crushed black pepper
2 garlic cloves, coarsely chopped
With a fork, pierce each egg through the white to the yolk about 6
times. Put the eggs into a 1-quart jar. In a nonreactive saucepan,
combine the remaining ingredients. Bring them to a boil, reduce the
heat, and cover the pan. Simmer the contents 15 minutes.
Let the liquid cool a little, then pour it over the eggs. Cap the
jar, and refrigerate the jar for at least 1 week to allow the eggs to
absorb the flavorings. Refrigerated, the eggs will keep for several
weeks. Recipe
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