"WARNING: This recipe may make your house smell like crap" — Jim
Ingredients
- 3 dozen hard boiled eggs
- 3 cups white vinegar
- 1 white onion, sliced
- 4-5 cloves of garlic
- 2-3 tablespoons of salt
- 5-6 dashes of pepper
- 2-3 dashes of Tabasco sauce, or better, Spontaneous Combustion hot sauce (spicier)
- 2-3 tablespoons of crushed mustard seed
- 2-3 tablespoons of curry powder
- 15 jalapeño peppers, sliced
- 5 jalapeño peppers, whole
- 10-15 habañero peppers, sliced (optional - makes the eggs fairly spicy)
- 3-4 tablespoons of crushed red pepper
- 5-6 peppercorns
- 1-2 gallon jar to pickle the eggs in
- Pretty much anything else that sounds good (carrots, pig's feet, etc.)
- Food Coloring, to make the eggs even more appealing (optional)
Directions
The first thing you want to do is to hard boil the eggs (look in a recipe book if you don't know how to do this, or do what I did, and call your grandmother for instructions). Remove the shells from the eggs, and set the eggs aside. In a large pan, bring the vinegar to a slow boil. Place all of the ingredients, except for the eggs (and whatever else you want to pickle, such as carrots) and sliced jalapeños, into the boiling vinegar. You’re going to want to cover the boiling vinegar combo so that the vinegar fumes do not escape too much into the air (I almost was killed by my roommates two years ago for boiling vinegar at a high rate uncovered). Let the vinegar boil for 1-2 hours, to cook all of the flavor out of the spices. Place the eggs into the jar, and pour the vinegar combo into the jar over the eggs and jalapeños. I recently started straining the onions, garlic etc. from the brine to give an overall better appearance. Fill the rest of the jar with hot tap water until all of the eggs are covered. Seal the jar tightly. Shake every other day or so. After 2 weeks or so, enjoy.
To serve the pickled eggs, just use a slotted ladle to fish an egg out of the pickling mixture, and hit it with a dash of Tabasco and/or salt. Enjoy.