Tuesday, June 9, 2009
Pickled Hard Boiled Eggs
I added a little sugar and water to this because I thought it was too vinegary so taste yours and adjust it if you like. I also added bay leaf, jalapeno and garlic cloves.
Ingredients 12 hard-boiled eggs 4 cups of white vinegar 1 finely chopped chili pepper 10 black peppercorns 10 whole cloves 3 cinnamon sticks 2 tsp of allspice.
Method Peel the hard-boiled eggs, allow them to cool and then place them in a large clean jar. Heat the vinegar and the spices in a saucepan until the liquid begins to boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and allow to cool to about room temperature. Pour the liquid over the eggs covering them completely. You can strain it or leave the garnish in it depending on your taste. It is also a good idea to put a small amount of oil on top of the egg. It helps seal them better. Seal the jar tightly with the lid and store in a cool and dark place for a minimum of two weeks before consuming.