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Spicy Pickled Eggs - pages
Spicy Pickled Eggs
INGREDIENTS
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• 18 hard boiled eggs • 3 cups white vinegar • 1 1/2 cups water • 1 tablespoons sugar • 2 tablespoons coarse salt • 1 jalapeño pepper, sliced • 6–8 springs fresh dill • 4 bay leaves • 1/2 large white onion, thinly sliced • 2 garlic cloves • 1–2 tablespoons pickling spice
STEPS
1. In a large saucepan, combine vinegar, water, sugar and salt. Heat over medium, stirring occasionally, until sugar and salt have dissolved. Remove from heat and allow mixture to cool completely.
2. Distribute eggs and remaining ingredients between 2 quart-sized mason jars. Top with cooled brine and cover.
3. Refrigerate for about 7–10 days before serving.
Recipe Notes
This easy recipe will teach you how to make old fashioned pickled eggs with a quick brine seasoned with jalapeño, garlic and dill. No canning necessary.
Nutrition Facts
Calories: 92 | Total Fat: 5.3g | Saturated Fat: 1.6g | Cholesterol: 186.5mg | Sodium: 839.4mg Carbohydrates: 2.2g | Dietary Fiber: 0.3g | Sugars: 1.7g | Protein: 6.4g | Calcium: 32.6mg
Prep Time: 5 minutes Total Time: 5 minutes Yield: 18 eggs 15 cents per egg
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