LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 45
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Pickled Eggs 45
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HOT AND SPICY PICKLED EGGS
Makes 1 quart.
About 12 hard-cooked eggs (to fill a quart jar), peeled
2 tablespoons pickling salt
6 fresh or pickled green chile 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 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 flavoings. Refrigerated, the eggs will keep for
several weeks.
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