In honor of National Eggs Day, we present this recipe for Pickled Eggs! Might sounds strange to some, while it may bring back fond childhood memories for others! They are as unique as they are delicious!
INGREDIENTS:
Roughly 2 dozen eggs, hard boiled
1 liter white vinegar
1 jar hot chili peppers and the juice (Mezzeretta is my favorite brand for these)
1 white onion, thickly sliced
1 bulb garlic, cloves peeled and left whole
1 teaspoon pickling spice
1 tablespoon peppercorns
To boil the eggs: Gently place the eggs in a 4 quart sauce pan. Cover with cold water. Let cook over medium heat until water begins to boil. Boil for 1 minute only. Cover and remove from heat immediately. Set a timer for 12 minutes. After that, pour out the hot water and run cold water over the eggs to stop the cooking process. Let cool completely before peeling. (Note: older eggs peel more easily than fresh ones)
Once your eggs are cool and peeled, start layering your ingredients into your jar. This doesn’t have to be precise. Once the eggs, onions, garlic, hot chili pepper and their juice, peppercorns, and pickling spice are in the jar — you can add the white vinegar. Make sure you have enough liquid to cover the eggs. These eggs will start to taste “pickled” in about 3 days, and will keep getting better and hotter the longer they sit. They can be stored, tightly sealed on your counter. Enjoy!
Photo & recipe shared from: http://relishingit.com/2011/06/28/pickled-eggs/
