Kyle’s Spicy Pickled Eggs Recipe
The joy of stickinâ yer mitt in a jar and fishinâ out a nice, ripe pickled egg ainât a treat that should be wasted on just the rich and famous. No sir! These little darlings are a delight to be enjoyed by all year âround. And they are easy to make and even easier to dress up with your own secret variations, too!
- A dozen hard cooked eggs, peeled
- 2 Â¼ cups apple cider vinegar
- Â¾ cups white wine vinegar
- 1 tablespoon kosher salt
- 2 teaspoons picklinâ spice
- Â¾Â teaspoon red pepper flakes (if ya like yours spicy like I do)
- 3 t0 6 garlic cloves (peeled & halved â thatâs 3 to 6, not 36!)
- 1 good quart glass jar with good, workinâ lid (try t0 use one if ya can big enough to dip your hand in)
Now you can fancyâem up yer own way, too. Like throw in a healthy dash of mustard and/or celery seed with them other ingredients. Or put in the jar with the eggs some sliced jalapeÃ±os, or rings of sliced sweet onions,Â a few pickled beet slices, sprigs of fresh dillâ¦ you get the idea.
How to Fixâer Up:
Boil your eggs up. Peelâem and set aside to letâem cool.
In your sauce pan, heat up them other ingredients and bring to a boil for a real short spell.
Now, fill yer glass jars with your boiled eggs (and any of your extra secret ingredients). Pour the mixture ya boiled up over your eggs in the jar, enough to cover the eggs. Put yer lid on good & tight.
Next, stick that jar down in yer root cellar for a good 4 weeks (if ya ainât got a root cellar, yerÂ âfridge will work just fine).
And there ya go! Now, these babies will last in the fridge for a couple of months thereafter but mine are usually gone in a couple of hours. Â And if these donât impress your droppinâ in company, I surely donât know what will.