In honor of the recall-free, local, organic, free-range and totally delicious eggs that we carry here at Healthy Home Market, we would like to share with you a recipe for Pickled Eggs, the poor man's caviar!
12 extra large eggs
1 1/2 cups distilled white vinegar
1 1/2 cups water
1 tablespoon pickling spice
1 clove garlic, crushed
1 bay leaf
1 or more jalepeno pepper(s) (optional)
Directions
1.Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2.In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic, bay leaf and jalepeno(s). Remove from heat.
3.Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
Ingredients
1 1/2 cups distilled white vinegar
1 1/2 cups water
1 tablespoon pickling spice
1 clove garlic, crushed
1 bay leaf
1 or more jalepeno pepper(s) (optional)
Directions
1.Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2.In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic, bay leaf and jalepeno(s). Remove from heat.
3.Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
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