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Jalapeno pickled eggs

Jalapeno pickled eggs
By Dale Murphy on Wednesday, November 6, 2013 at 5:41pm
3/4 cup cider vinegar
3/4 cup water
1/2 cup plus 1 Tbsp white granulated sugar
6 cloves
2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
1 teaspoon cumin seeds
1 bay leaf
1/2 teaspoon dry oregano
1/4 onion, sliced
1 garlic clove, peeled
6 hard cooked eggs**, peeled
Place boiled eggs into sterilized jar. Mix remaining ingredients in a saucepan and bring to a boil. Stir occasionally. Reduce the heat to a simmer and cook an additional 10 minutes. Take the pan off the heat and let the mixture cool. Pour the mixture over the eggs and seal container tightly. Refrigerate for at least two days before eating.

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