Pickled Spiced Eggs
Pickled Spiced Eggs recipe
Yield
16 servingsPrep
10 minCook
20 minReady
2 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
eggs
hard cooked, cooled, shelled |
|
| 1 | quart |
vinegar
white distilled |
*
|
| 4 |
dried red chiles
seeded |
* | |
| 1 | tablespoon |
pickling spices
|
*
|
| 1 | teaspoon |
black peppercorns
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
mustard seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
eggs
hard cooked, cooled, shelled |
|
| 0.9 | l |
vinegar
white distilled |
*
|
| 4 | each |
dried red chiles
seeded |
* |
| 15 | ml |
pickling spices
|
*
|
| 5 | ml |
black peppercorns
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
mustard seeds
|
|
Directions
Pack eggs in 2 quart jars.
Combine vinegar, peppers, pickling spices, peppercorns, salt and mustard seeds in a saucepan, bring to a boil and simmer uncovered for 15 minutes.
Pour over eggs, seal, and let cool and chill.
Refrigerate for 2 days before using to allow flavors to permeate the eggs.
