Ingredients
-
4
-
4
-
1
-
8
-
7
-
1/2
-
2
-
5
-
2
-
3
-
3
-
4
-
5
-
2
-
Directions
Shannons Spicy Pickled Eggs, I personally have never eaten a pickled egg in my life My husband on the other hand loves pickled eggs I took a couple of different recipes for pickled eggs and came up with this one It’s a real hit with him and his family!, I made this recipe twice now, the first time as it was and a second time I doubled the brine; all ingredients accept the eggs Although I’ve made pickled eggs before with success I’ve always had trouble peeling eggs I’ve made five batches of pickled eggs now and finally I’ve been able to peel them successfully I’m going to make them again with the addition of some dried ghost peppers Suggestions on the number to use would be welcome, I don’t want too much heat I’d prefer to gradually move to the right level of heat Anyway as I said the second time I made this recipe I doubled the brine and got very good results used a 5 liter bottle, got most of the 48 eggs in the bottle By the way I think these make the most flavorful egg salad sandwich! I’ve also made two batches of beet pickled eggs, they turned out very well too Not the same taste experience very good too , How long will they keep it hard aren’t sealed
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Steps
|
1
Done
|
Boil Everything Except the Eggs For About 15 Minutes. |
|
2
Done
|
Put the Eggs in a Huge Jar. |
|
3
Done
|
Pour the Hot Brine on Top of the Eggs. |
|
4
Done
|
Top Off With Hot Water to Completely Cover the Eggs. |
|
5
Done
|
Let Sit in the Refrigerator For 2 Weeks. |
