Pickled Jalapeno Eggs With A Punch Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Vinegar, white
1 cup: Water,
1 medium: Onion, chopped
1 tsp: Salt,
24 medium: Eggs, hard cooked, peeled
16 ounce: Jalapeno hot peppers, sliced
1 tsp: Hot pepper sauce, bottled
1: Sour cream, dairy
Pepper, black
2 quart: Jars, or
4 pint: Jars,
Directions:
Cynthia Protas Hodges of Ann Arbor, Michigan, considers a beach near
the lighthouse at the Keweenaw Peninsulas McLain State Park "a truly
beautiful" picnic spot. Cynthias pickled eggs not only travel well,
but their spiciness also warms you up when the weather turns cool on
Michigans Upper Penninsula.
1. In a large saucepan, combine vinegar, water, onion, and salt.
Bring
to boiling. Simmer uncovered, for 10 minutes. Remove from heat.
2. Place eggs in clean, hot jars.
3. Stir undrained Jalapeno peppers and hot-pepper sauce into vinegar
mixture. Pour hot vinegar mixture over eggs, dividing jalapenos
evenly
among jars. Replace lids. Store in refrigerator for up to 7
days.
4. To serve, drain eggs. Slice, and serve with sour cream and
additional
pepper sauce or ground black pepper.
Picnic Hint: Carry the chilled eggs to the picnic site in a cooler.
Source from luhu.jp
the lighthouse at the Keweenaw Peninsulas McLain State Park "a truly
beautiful" picnic spot. Cynthias pickled eggs not only travel well,
but their spiciness also warms you up when the weather turns cool on
Michigans Upper Penninsula.
1. In a large saucepan, combine vinegar, water, onion, and salt.
Bring
to boiling. Simmer uncovered, for 10 minutes. Remove from heat.
2. Place eggs in clean, hot jars.
3. Stir undrained Jalapeno peppers and hot-pepper sauce into vinegar
mixture. Pour hot vinegar mixture over eggs, dividing jalapenos
evenly
among jars. Replace lids. Store in refrigerator for up to 7
days.
4. To serve, drain eggs. Slice, and serve with sour cream and
additional
pepper sauce or ground black pepper.
Picnic Hint: Carry the chilled eggs to the picnic site in a cooler.
Source from luhu.jp