Old Popper here"s a few variations of the eggs I make. I try to keep them simple so they are quick and easy to make.
All brine is 50/50 vinegar-water. Once in a while I will go 66/33 vinegar-water, but usually that has a little too much pucker.
PLAIN PICKLED EGGS
1 tsp salt
2 cloves of minced garlic
2 cloves of whole garlic (eat these)
MILD
Same as above
Slice jalapenos in half length-wise, remove seeds.
HOTTER
Same as above.
Cut jalapenos, leave seeds in.
Of course eat the jalapenos too.
Keep increasing the amount of peppers and less eggs til you get them as hot as you like, and add more whole garlic cloves if you like eating those also.
I make a batch 50/50 habanero peppers/eggs. End up eating those by myself. Any hot pepper will work depending on how hot you want them.
Keep tweaking "til you get the flavor where you want it. Let them sit for a couple weeks, then dig in.
Thats it.
Rick
All brine is 50/50 vinegar-water. Once in a while I will go 66/33 vinegar-water, but usually that has a little too much pucker.
PLAIN PICKLED EGGS
1 tsp salt
2 cloves of minced garlic
2 cloves of whole garlic (eat these)
MILD
Same as above
Slice jalapenos in half length-wise, remove seeds.
HOTTER
Same as above.
Cut jalapenos, leave seeds in.
Of course eat the jalapenos too.
Keep increasing the amount of peppers and less eggs til you get them as hot as you like, and add more whole garlic cloves if you like eating those also.
I make a batch 50/50 habanero peppers/eggs. End up eating those by myself. Any hot pepper will work depending on how hot you want them.
Keep tweaking "til you get the flavor where you want it. Let them sit for a couple weeks, then dig in.
Thats it.
Rick
