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Hot and Spicy Pickled Eggs

About 12 hard-cooked eggs (to fill a quart jar), peeled 2 tablespoons pickling salt 6 fresh or pickled green chili peppers (such as Habanero), 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.


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