I LOVE them:

Sean’s Pickled Eggs

Hardboil the 36 eggs – cool them before peeling.

Ingredients

50% water 50% white Vineger
Whole Black peppercorns
Whole Mustard Seed
Whole Coriander


8 Whole Cherry Hot Peppers
8 Whole Jalepeno Peppers
Sliced carrots for color
1 Whole Garlic head, cloves peeled


Slice a couple larger peppers into rings – Boil (with seeds too) them in small amount of straight vinegar for 5 minutes. The boiling makes the vinegar “spicy”. Strain, and mix vinegar with equal amounts of water…… Bring to a boil again

If you plan to keep the eggs for a long while you need to flash boil all the peppers, veggies & garlic. If its just a couple weeks then, I don’t worry about it – they are crisper that way too.

Add seasonings, garlic, and alternate eggs, peppers, veggies in layers to have good mix in jar. When the Jar is near full, pour in the boiling Vinegar/Water mixture & seal. If you plan to keep them for a long time – you need to follow the directions for canning and bring the jar to a boil ( in a canner).. I never do this – we eat them right away – and just seal right away and let them cool to room temp before refrigerating.

That’s it pretty much.

Quick Tips:

NEVER put in a broken egg – the whole jar will look gross & cloudy and no one will want an egg.

Similarly – do not add powder seasonings like Garlic powder, ground pepper, cumin, parsely etc. It will get cloudy and full of sediments. Always make sure the liquid stays clear in preparation – they look and taste so much better.

Keep refrigerated unless truly canned and sealed.

Sean Malloy