HOT AND SPICY PICKLED EGGS RECIPE RECIPES

Name: Shannons Spicy Pickled Eggs
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 20 serving(s)
Ingredients: 4 dozen hard-boiled eggs; 4 cups vinegar; 1 onion, sliced; 8 habanero peppers; 7 jalapenos; 1/2 cup pickled jalapeno pepper; 2 tablespoons red pepper flakes; 5 dashes hot sauce; 2 tablespoons salt; 3 tablespoons mustard seeds; 3 pinches alum; 4 tablespoons peppercorns; 5 cloves garlic; 2 cups sliced carrots or 2 cups cauliflower (or both)

SHANNONS SPICY PICKLED EGGS RECIPE - FOOD.COM

Shannons Spicy Pickled Eggs Recipe - Food.com image

I personally have never eaten a pickled egg in my life. My husband on the other hand loves pickled eggs. I took a couple of different recipes for pickled eggs and came up with this one. It's a real hit with him and his family!

Total Time 1 hours 5 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

4 dozen hard-boiled eggs
4 cups vinegar
1 onion, sliced
8 habanero peppers
7 jalapenos
1/2 cup pickled jalapeno pepper
2 tablespoons red pepper flakes
5 dashes hot sauce
2 tablespoons salt
3 tablespoons mustard seeds
3 pinches alum
4 tablespoons peppercorns
5 cloves garlic
2 cups sliced carrots or 2 cups cauliflower (or both)

Steps:

boil everything except the eggs for about 15 minutes.
put the eggs in a huge jar.
pour the hot brine on top of the eggs.
top off with hot water to completely cover the eggs.
let sit in the refrigerator for 2 weeks.

Nutrition Facts : Calories 272.7, FatContent 14.1, SaturatedFatContent 4.2, CholesterolContent 508.8, SodiumContent 923.2, CarbohydrateContent 19.1, FiberContent 6.6, SugarContent 3.6, ProteinContent 18.4

SPICY PICKLED EGGS & BEETS | BETTER HOMES & GARDENS

Spicy Pickled Eggs & Beets | Better Homes & Gardens image

Adding chiles to the spice mix gives these pickled eggs more complex flavor and the beets, those give stunning color.

Provided by Kate Ramos

Categories Recipes and Cooking

Total Time 1 hours 40 minutes

Number Of Ingredients 11

Ingredients

2 pounds small red beets, trimmed, peeled, and quartered
12 cloves garlic
1 cup water
1 cup sugar
1 cup distilled white vinegar
1 tablespoon kosher salt
1 tablespoon black peppercorns
1 tablespoon crab boil spice mix, such as Zatarain's
6 bay leaves
3 dried arbol chiles
6 hard-boiled eggs

Steps:

In a large saucepan combine beets and garlic. Cover with lightly salted water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until beets are easily pierced with a knife; drain.
In the same saucepan combine 1 cup water, the sugar, vinegar, 1 tablespoon kosher salt, the peppercorns, spice mix, bay leaves, and arbol chiles. Bring to boiling, whisking to dissolve sugar.
Divide beets, garlic, eggs, bay leaves, and chiles among three clean pint canning jars. Pour hot brine over top to cover, leaving 1/4-inch headspace. Seal. Chill overnight or up to 1 week. Makes 6 servings.

Nutrition Facts : Calories 284 calories, CarbohydrateContent 50 g, CholesterolContent 186 mg, FatContent 5 g, ProteinContent 9 g, SaturatedFatContent 2 g, SodiumContent 267 mg, SugarContent 44 g

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