Pickled jalapeno eggs with a punch

24 Servings

Ingredients

Quantity Ingredient
4 cups Vinegar, white
1 cup Water
1 medium Onion, chopped
1 teaspoon Salt
24 mediums Eggs, hard cooked, peeled
16 ounces Jalapeno hot peppers, sliced
1 teaspoon Hot pepper sauce, bottled
1 Sour cream, dairy
Pepper, black
2 quarts Jars, or
4 pints Jars

Directions

Cynthia Protas Hodges of Ann Arbor, Michigan, considers a beach near the lighthouse at the Keweenaw Peninsula's McLain State Park "a truly beautiful" picnic spot. Cynthia's pickled eggs not only travel well, but their spiciness also warms you up when the weather turns cool on Michigan's Upper Penninsula.

1. In a large saucepan, combine vinegar, water, onion, and salt.

Bring

to boiling. Simmer uncovered, for 10 minutes. Remove from heat.

2. Place eggs in clean, hot jars.

3. Stir undrained Jalapeno peppers and hot-pepper sauce into vinegar mixture. Pour hot vinegar mixture over eggs, dividing jalapenos evenly

among jars. Replace lids. Store in refrigerator for up to 7 days.

4. To serve, drain eggs. Slice, and serve with sour cream and additional

pepper sauce or ground black pepper.

Picnic Hint: Carry the chilled eggs to the picnic site in a cooler.

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