Pickled Eggs
Here’s a tasty, high protein snack. Pickled eggs have long been a popular appetizer in pubs. These eggs are tangy, spicy, and filling.
Pickled Eggs
Ingredients
- Brine per quart
- 1 cup vinegar 5% acidity
- 1 cup water
- 2 tablespoons canning salt non-iodized
- ¼ cup sugar
- 6-9 shakes of Tabasco sauce
- Seasonings per quart
- ½ teaspoon Dill Seed
- ½ teaspoon mustard seed
- ½ teaspoon Coriander seed
- 1/2 medium red onion sliced
- 1 green poblano pepper sliced
- 2 Cloves Garlic Sliced into thin slices
Instructions
- Combine the brine and simmer for 3-4 minutes to dissolve the salt and sugar. Allow to cool.
- Put the spices in the bottom of the jar.
- Pack a layer of eggs into the jars.
- Follow this with a layer of onion/pepper/garlic
- Alternate layers of eggs and onion/pepper/garlic
- Stir the brine well to make sure the salt is well suspended, then ladle the brine into the jar until about 1/2 inch from top.
- Place lid on jar tightly and shake.
- Refrigerate for 1 to 10 days before eating. It does help to shake the jar every day to keep the solution from settling to the bottom.