Shannons Spicy Pickled Eggs Recipes

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SPICY PICKLED EGGS



Spicy Pickled Eggs image

Pickled eggs. You either hate them or LOVE them. Well, for the pickled egg lovers out there I have worked on a "spicy" recipe for some time and I think it is now just about perfect! The result is not only the TASTIEST eggs I have ever had, but also the nicest looking eggs as well! The finished jars are practically decorations! So, gather up the ingredients below and prepare to make the greatest spicy pickled eggs ever!

Provided by Tone-Loc

Categories     < 60 Mins

Time 45m

Yield 8 Eggs, 8 serving(s)

Number Of Ingredients 13

8 eggs
2 cups white vinegar
1/2 cup water
1/2 cup white sugar
1 teaspoon salt
1 teaspoon pickling spices
1 teaspoon red pepper flakes
5 cloves
1 cinnamon stick
3 habanero peppers, cut into rings
3 green jalapeno peppers, cut into rings
1/2 red pepper, cut into strips
3 rings white onions

Steps:

  • Hard boil 8 eggs. The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove from the heat for 15 minutes.
  • After 15 minutes pour out the hot water and replace with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now.
  • Combine remaining ingredients in a saucepan and bring to a simmer for 15 minutes.
  • Remove broth from heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs.
  • Continue to add the peppers/onions/spices and eggs.
  • Pour the remaining broth into the Mason Jar to within a quarter inch of the top. If you are short on broth, just top off with white vinegar.
  • Hand tighten a lid and ring on the Mason Jar, let it cool, then place it in the refrigerator for 2-3 weeks.

Nutrition Facts : Calories 160.2, Fat 5, SaturatedFat 1.6, Cholesterol 186, Sodium 368.9, Carbohydrate 19.7, Fiber 1.3, Sugar 16.1, Protein 7.2

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