oilspot

Recipes 

3 Dozen Eggs 1/2 Onion Sliced 1/2 bulb Garlic 10 to 12 Pickled Jalapenos 6 cup Cider Vinegar 2 cup Water 8 T Dark Brown Sugar 4 T Pickling Spice 8 T Liquid Smoke 8 T Pickling Spice Hard Boil eggs then peel and set aside Mix ingredients,bring to boil and simmer for 5 mins. Pour over eggs Refrigerate 3 weeks to season I personally use 1 to 2 T of liquid smoke

oilspot

Recipes 

Sorry the last ingredient was supposed to read 8 T Pickling Salt

bubbachunk

Recipes 

My version

Korben

Recipes 

res this thread again i guess.

made these tonight with a jalapeno pepper and a teaspoon of red pepper flake.. can't wait to try them.

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Clann

Recipes 

The recipe will make 3 dozen eggs:

3 dozen hardboiled eggs (cook and have shelled)

in a large pot, put in the following:
1 quart distilled white vinegar
1 sliced onion
1 Tablespoon mustard seed
1 Tablespoon Dill seed
1 Tablespoon black pepper corns
1 Tablespoon celery seed
a few dashes of red pepper flakes
6 cloves of garlic
2 16oz. jars of jalapenos with the juices.

Boil the ingredients in the pot for 15 minutes. While cooking place the shelled eggs into glass jars, when the mixture is done boiling, pour into the jars over the eggs, if there is not enough vinegar mixture to fill the jars, add some hot water. Then place the tops on, and put in the refrigerator for 7 days so they can absorb the flavors.


these are really good, nice and spicy. the onion is optional IMO it gets soggy.

Crimsonwine

Recipes 

This is probably the best Pickled Eggs I ever had...at a bar in Long Beach called Joe Jost's...they serve them with pretzel sticks and pepper the eggs when served...

Here is a write up about the bar...recipe below...they serve their beer at 29F in schooners...

http://blogs.laweekly.com/squidink/2010/09/best_pickled_eggs_joe_josts.php


Joe Jost’s Pickled Eggs

8 hard-boiled eggs, peeled
1 (12 ounce) jar yellow chili peppers
2 tablespoons pickling spice
1 cup white wine vinegar
1 1/2 scant cups water
1 tablespoon sugar
1 teaspoon turmeric
2 teaspoons salt

Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don't refrigerate.

Keep eggs in sealed jar at least two days before using.

May refrigerate after two days. The marinade may be used several times; just add more egg