Shannons Spicy Pickled Eggs Recipes

SHANNONS SPICY PICKLED EGGS

Steps:

• boil everything except the eggs for about 15 minutes.
• put the eggs in a huge jar.
• pour the hot brine on top of the eggs.
• top off with hot water to completely cover the eggs.
• let sit in the refrigerator for 2 weeks.

CLASSIC PICKLED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
• Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

SPICY PICKLED EGGS

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.