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Recipe(tried): Hot Pickled Eggs

Preserving - Pickles, Relishes
3 dozen hard boiled eggs
2 cups vinegar
16 ounce jar jalapenos, canned sliced is best
1 cup water
12 ounces tabasco sauce

Boil the water, vinegar, and jalepeno's for about 20min and then add the tobasco sauce to it. Layer the eggs and the peppers in the big GLASS jar (the size restaraunts get their pickles etc.. in) and then pour the liquid over the top, filling any extra space with 50/50 water/vinegar. Top off and let stew in refrigerator for 2-3 weeks - any longer and they start to get rubbery.

Warning, these are VERY VERY HOT and need lots of drink to wash them down. I only use half the peppers and they are still very hot to my taste. We make these often as kids love them.
MsgID: 204523
Shared by: Mary Kay, Kansas
In reply to: ISO: Brined pickled eggs
Board: Canning and Preserving at Recipelink.com
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