Pickled eggs

These are good to take along on fishing or hunting trips.

4 cups white vinegar
1cup water
1 medium onion chopped
1 tsp salt
24 medium eggs, hard cooked, peeled
16 oz jar jalapenos sliced
1 tsp hot pepper sauce
sour cream
black pepper
2 qt jars or 4 pt jars

In large sauce pan, combine water, vinegar, onion, and salt
Bring to boil, simmer uncovered 10 minutes, remove from heat

Place eggs in clean jars

Stir undrained jalapenos and hot pepper sauce into vinegar mixture. Pour hot vinegar mixture over eggs, dividing jalapenos evenly between jars. Replace lids. Store in refrigerator for up to 7 days before serving to allow flavors to marry.

To serve I like to drain eggs, slice and serve with a dallop of sour cream and black pepper.


I made a quarter of a batch with the smoked eggs I made with the previous recipes and we will see what they turned out like after a week in the fridge.

I love pickled eggs...but I have been forbidden by all who know me to eat them. It gets a little windy.

John

Having gone to college at Michigan Tech, in the far reaches of the U.P.,a.k.a "God's Country", pickled eggs were always on hand. Every bar served them and our house of 5 guys made our own. When you have your own kegerator you need a lot of eggs.
Try throwing in some raw carrots and cauliflower into the jars. They make a great snack.
You may want to boil the concoction outdoors as you, your house and all of your belongings we now smell like a pickled egg.
Also works as aftershave north of the Mackinaw Bridge.