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Spicy Pickled EggsAppetizers & Beverages
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Submitted by Maw-Maw Ruby's Recipe Box
Crowley, LA
on Sunday, October 29, 2006
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| Makes: | 12 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 15 minutes |
| Ready In: | 35 minutes |
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Fun Facts on eggs from the Department of Agriculture. Eggs age more in one day at room temperature than in one week in the refrigerator. Occasionally, a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.
It takes 24 to 26 hours for a hen to produce an egg; there is 30 minutes between each egg-producing cycle. About 240 million laying hens produce about 5.5 billion dozen eggs per year in the United States. Egg yolks are one of the few foods that naturally contain Vitamin D. In the U.S. in 1998, hens produced 6,657,000,000 dozen eggs - that’s 6.657 billion dozen! WOW! This recipe will share how to enjoy at least one dozens of those eggs.
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| Ingredients |
| 12 eggs hard boiled |
1/2 cup water |
| 1 1/2 tsp salt |
2 bay leaves |
| 2 chili peppers |
2 1/2 cup vinegar |
| 2 tsp sugar |
2 tbsp allspice |
| 2 tbsp peppercorn |
1/4 tsp garlic powder |
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| | | Directions | | Boil and shell eggs and pack in jars. Combine all remaining ingredients and bring to a boil. Cool and pour over eggs. Seal jars and leave at least two weeks before eating. Eggs will keep several weeks without refrigeration. For extra spicy add one teaspoon cayenne pepper of 5 to 10 small fresh peppers. Editor's Note - I have used the Cyrstal Brand Pickled Peppers when fresh peppers are not available. |
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