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Spicy pickled eggs

Boil 13 fresh free range chicken eggs for 10 minutes.  Remove from heat, cover and let sit for 10 minutes.

  NOTE:  If anyone has ever tried to peel fresh free range chicken eggs vs. store bought,  you know that they are a bugger to peel.  I've found a little secret to help that problem.  Add 2 teaspoons of baking soda to the water while boiling...  I don't know the science behind it, but it really helps with the peeling!

Ingredients:
3 cups vinegar
4 teaspoons salt
3 teaspoons cayenne pepper
6 garlic cloves
12 peppercorns
10 whole allspice
2 teaspoons yellow mustard seed
4 whole cloves
2 bay leaves
2 fresh hot peppers

This amount is enough for 1 quart jar.

Bring ingredients to a boil in an enameled saucepan.  Remove from heat and let sit for 2 hours. 

Place peeled hard boiled eggs into jar

 

Fill jar to within 1/2 inch of the top.  Wipe rim of jar clean with a damp cloth.

You can either seal the jar in a hot water bath or with a vacuum sealer.  Let sit at least 2 weeks before eating.  This will be a hit with anyone who tries it.  ENJOY!!!

I am going to try this recipe with cucumbers instead of eggs...  I'll let you know how it turns out...  Should be good!

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