PICKLED EGGS 24 hard-cooked eggs, peeled 3 c. cider vinegar 1 (12 to 16 oz.) jar hot chili corditos or chili peppers (the little yellow pickled peppers) 1 jar small white cocktail onions 3 cloves garlic, halved 1 1/2 tsp. salt 1 tsp. whole peppercorns Place eggs in glass or ceramic container with cover; add remainder of ingredients including juice from peppers and onions. Cover and let age at least overnight, but preferably 3 to 6 days. Serve each egg with a pepper and an onion. Keeps without refrigeration for up to a month, but the eggs get hotter. Can add eggs to the same liquid several times. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |