Pickled Spicy Eggs - Recipe

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PICKLED SPICY EGGS
2 dozen peeled hard boiled eggs 2 tbs sea salt 1 tbs mustard seed 1 tbs celery seed 1 tbs pickling spice 4-7 fresh chili peppers 4-6 cloves fresh garlic 1 white onion 2 sweet Vidalia onions 3 cups white vinegar 1 cup cider vinegar 1 cup water Slice onions and garlic. Dice 1 chili pepper and put in sauce pan with its seeds. Add the white vinegar, cider vinegar, water, salt, celery seed, mustard seed and pickling spice in the sauce pan and bring to a boil. Put peeled hard boiled eggs, sliced onions, sliced garlic and remaining fresh uncut chili peppers in gallon glass jar. Pour in boiling sauce and put lid on immediately so that when it cools it will seal. (If sauce doesn't fill the jar, top off with white vinegar until it is about 1/4 inch from the top). Submitted by: Ron J.

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Pickled Spicy Eggs

· Jan 19 · #180207

Phyllis (Virginia) says:

This may sound strange - since this is in a pickling brine... but does this require refrigeration - especially after you have opened and begin to use?

· Mar 4 · #177703

Phyllis (Virginia) says:

I have looked for a sweet & spicy picked egg" recipe for YEARS... Tried combining to make my own, etc, Am SO anxious to get my first batch going... Thank you SO MUCH for submitting!

· Dec 27 · #174969

Larry (United States) says:

Great eggs. The only problem was there was no time listed on how long to let the eggs sit in the brine before you eat them. So I tried 2 weeks. Seemed to be OK.

· Jan 30 · #152069

Natalie (Minnesota) says:

On my second batch now! With the first batch I followed this recipe to the T. I didn't like the cider twang, but gobbled them up. This time I replaced cider vinager for white and added jalapenos. Thank you for the recipe.

· Nov 1 · #145841

Mike (Massachusetts) says:

Great eggs! I have made 4 batches and have used hotter peppers even. Thank you for a good recipe.

· Feb 7 · #120800

Linda (Alabama) says:

Wow! This recipe rocks!!! My family loves these pickled eggs. I have been trying different recipes and this one has been our favorite thus far. Only adjustment I had to make was to use 2 sweet onions in place of the Vidalia onions only because of the time of the year. When Vidalias come back in season I will use them. :) Thanks for sharing this great recipe Ron!!!

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