pickled eggs
Posted: Sun Jan 04, 2009 4:34 am
I have created the perfect pickled egg recipe. I made this batch on
20 Dec and just sampled them tonight. They kick ass! You have to
make a batch! These are the best I have ever had and I won't be
changing this recipe, it is perfection.
INGREDIENTS
18 hard boiled eggs, medium size, (boil up 20-21 eggs, some always end
up not peeling cleanly or something).
2 12oz bottles Louisiana hot sauce, the one with the red dot on the label
One garlic bulb
One onion
One jar pickled yellow chili peppers
Red wine vinegar
Balsamic vinegar
Worcestershire sauce
Lowery's seasoned salt
For the brine, simmer together the following:
16 oz Louisiana Hot Sauce, (1.5 bottles).
3/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 T Worcestershire sauce
Liberal shake of Lowery's seasoned salt
Slice a medium onion into wheels.
Place an onion slice into bottom of a 1 quart Mason jar
Place three boiled eggs on top on onion slice in jar
Evenly distribute three garlic cloves and three pickled hot chili
peppers among the three eggs
Add two more onion /egg/garlic/pepper layers and top off with more onion
Build up the second Mason jar the same way
Pour the boiling brine into the jars making sure the liquid covers all contents
Place lids and tighten screw bands
Allow jars to cool on counter top for one hour and then refrigerate
for 10 days before sampling
Will keep for months but will probably be eaten within weeks.
20 Dec and just sampled them tonight. They kick ass! You have to
make a batch! These are the best I have ever had and I won't be
changing this recipe, it is perfection.
INGREDIENTS
18 hard boiled eggs, medium size, (boil up 20-21 eggs, some always end
up not peeling cleanly or something).
2 12oz bottles Louisiana hot sauce, the one with the red dot on the label
One garlic bulb
One onion
One jar pickled yellow chili peppers
Red wine vinegar
Balsamic vinegar
Worcestershire sauce
Lowery's seasoned salt
For the brine, simmer together the following:
16 oz Louisiana Hot Sauce, (1.5 bottles).
3/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 T Worcestershire sauce
Liberal shake of Lowery's seasoned salt
Slice a medium onion into wheels.
Place an onion slice into bottom of a 1 quart Mason jar
Place three boiled eggs on top on onion slice in jar
Evenly distribute three garlic cloves and three pickled hot chili
peppers among the three eggs
Add two more onion /egg/garlic/pepper layers and top off with more onion
Build up the second Mason jar the same way
Pour the boiling brine into the jars making sure the liquid covers all contents
Place lids and tighten screw bands
Allow jars to cool on counter top for one hour and then refrigerate
for 10 days before sampling
Will keep for months but will probably be eaten within weeks.
