Jalapeno Pickled Eggs
- 18 hard-boiled eggs, peeled
- 2 cups white vinegar
- 1 small onion, sliced
- 1 1/2 teaspoons mustard seeds
- 1 1/2 teaspoons dill seeds
- 1 1/2 teaspoons black pepper
- 6 garlic cloves
- 1 (8 ounce) can whole jalapeno peppers (we used the can that had carrots in it too)
- 4 -6 splashes hot sauce (optional)
- Put peeled eggs in a 2 1/2 quart jar.
- We used a clean leftover dill pickle jar.
- If you use more eggs you will need a bigger jar.
- Boil all ingredients (except eggs, of course) for 15 minutes.
- Pour hot mixture over eggs until eggs are covered.
- Add hot water to jar to fill if needed.
- Marinate in refrigerator for 1 week before using.
- The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
- We didn't do that so I can't attest to it's results.
eggs, white vinegar, onion, mustard seeds, dill seeds, black pepper, garlic, jalapeno peppers, hot sauce
Taken from www.food.com/recipe/jalapeno-pickled-eggs-455013 (may not work)