Hot and Spicy Pickled Eggs
Ingredients
- About 12 hard-cooked eggs (to fill a quart jar), peeled
- 2 tablespoon pickling salt
- 6 fresh or pickled green chile peppers (such as serrano), slit lengthwise
- 1 1/2 cup cider vinegar
- 1/2 cup water
- 1 tablespoon minced fresh ginger
- 1 tablespoon black mustard seeds
- 1 tablespoon crushed black pepper
- 2 garlic cloves, coarsely chopped
Instructions
Makes 1 quart.. With a fork, pierce each egg through the white to the yolk about 6 times. Put the eggs into a 1-quart jar. In a nonreactive saucepan, combine remaining ingredients. Bring them to a boil, reduce the heat, and cover the pan. Simmer the contents 15 minutes. Let the liquid cool a little, then pour it over the eggs. Cap the jar, and refrigerate the jar for at least 1 week to allow the eggs to absorb the flavoings. Refrigerated, the eggs will keep for several weeks.