Best Shannons Spicy Pickled Eggs Recipes

SPICED PICKLED EGGS

Steps:

• Place eggs in a large pot& cover by 2 inches with cold water.
• Bring water to a full, rolling boil& immediately remove from the heat.
• Cover& let stand for 15 minutes.
• Remove from pan, run under cold water& peel.
• In a medium pot, mix together the vinegar, water,& salt.
• Combine pickling spice, garlic& bay leaf in cheesecloth, tie and add to pot.
• Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes.
• Remove spice bag.
• Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal.
• Allow to cool& then refrigerate for at least 8 days before serving.

SPICY PICKLED EGGS

Steps:

• Hard boil 8 eggs. The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove from the heat for 15 minutes.
• After 15 minutes pour out the hot water and replace with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now.
• Combine remaining ingredients in a saucepan and bring to a simmer for 15 minutes.
• Remove broth from heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs.
• Continue to add the peppers/onions/spices and eggs.
• Pour the remaining broth into the Mason Jar to within a quarter inch of the top. If you are short on broth, just top off with white vinegar.
• Hand tighten a lid and ring on the Mason Jar, let it cool, then place it in the refrigerator for 2-3 weeks.

SPICY PICKLED HARD-BOILED EGGS

Steps:

• Open every window in the house.
• Boil 2 cups of the vinegar with the spices for 5 minutes.
• Pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover.
• Let stand for eight to 10 days (lid on) If the vinegar is too strong for you, use 3 parts vinegar to 1 part water.