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They’re here!  The first pickled egg came out of the brine and right into my mouth after a week of temptation every time I opened the refrigerator.  They’re spectacularly vinegary, salty, spicy, and eggy!

Mix up your favorite pickling brine.  I picked one at random and added a large amount of garlic and hot peppers to it.

Bring this to a simmer.  In the meantime, boil your eggs, chill them and peel them.

Once the brine and eggs are ready, pack them all together in a good-sized mason jar, cover with the brine, seal and refrigerate for at least a week.

You’d better make a lot because these will NOT last!