Pickled jalapeno eggs with a punch
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Vinegar, white |
| 1 | cup | Water |
| 1 | medium | Onion, chopped |
| 1 | teaspoon | Salt |
| 24 | mediums | Eggs, hard cooked, peeled |
| 16 | ounces | Jalapeno hot peppers, sliced |
| 1 | teaspoon | Hot pepper sauce, bottled |
| 1 | Sour cream, dairy | |
| Pepper, black | ||
| 2 | quarts | Jars, or |
| 4 | pints | Jars |
Directions
Cynthia Protas Hodges of Ann Arbor, Michigan, considers a beach near the lighthouse at the Keweenaw Peninsula's McLain State Park "a truly beautiful" picnic spot. Cynthia's pickled eggs not only travel well, but their spiciness also warms you up when the weather turns cool on Michigan's 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.