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00Ingredients
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12 hard-cooked eggs, peeled
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4 jalapeño chiles, cut in half, stem and seeds removed or substitute habanero chiles
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1 tablespoon kosher or pickling salt
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1½ cups white vinegar
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½ cup water
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1 tablespoon commercial pickling spice
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1 tablespoon pickled beet liquid, optional
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1 teaspoon white peppercorns, crushed
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1 bay leaf
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½ teaspoons allspice, crushed
Instructions
Put the eggs and chiles in a clean glass jar.
Combine the remaining ingredients in a non-reactive saucepan and bring the mixture to a boil. Reduce the heat, cover, and simmer for mixture for 10 minutes. Let the pickling liquid cool for 15 minutes and then pour over the eggs.
Cover the jar and refrigerate for a week to allow the eggs to absorb the flavors. The eggs will keep for several weeks under refrigeration.
To serve, place an egg on a square of waxed butchers wrapping paper, add some pretzel sticks, and pop the top off a cold one.
| Servings |
| 12 eggs |
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I was first introduced to pickled eggs in college, where a group of us would hang out in an old wood-paneled bar, drink beer, shoot pool, and eat pickled eggs and pretzel sticks. Even after all these years, I still like pickled eggs and pretzels. When making them, I add a little juice from pickled beets to color them just like the original eggs, but you can color them yellow with ground turmeric or leave them natural. To prevent the dark green line that sometimes forms around the yolk, immediately plunge the egg in cold water to cool them down. The ring forms because of a reaction with the iron in the yolk and the sulfur in the whites. Over the years, I began adding chiles to "jack-up" the heat level. Note: This recipe requires advance preparation.
Ingredients
InstructionsPut the eggs and chiles in a clean glass jar. Combine the remaining ingredients in a non-reactive saucepan and bring the mixture to a boil. Reduce the heat, cover, and simmer for mixture for 10 minutes. Let the pickling liquid cool for 15 minutes and then pour over the eggs. Cover the jar and refrigerate for a week to allow the eggs to absorb the flavors. The eggs will keep for several weeks under refrigeration. To serve, place an egg on a square of waxed butchers wrapping paper, add some pretzel sticks, and pop the top off a cold one.
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