Pickled jalapeno eggs with a punch
Eggs Punch Picnic Condiments
Last updated 6/12/2012 1:17:54 AM. Recipe ID 48487. Report a problem with this recipe.
Title: Pickled jalapeno eggs with a punch
Categories: Picnic, Condiment
Yield: 24 Servings
4 c Vinegar, white
1 c Water
1 md Onion, chopped
1 ts Salt
24 md Eggs, hard cooked, peeled
16 oz Jalapeno hot peppers, sliced
1 ts Hot pepper sauce, bottled
1 Sour cream, dairy
2 qt Jars, or
4 pt Jars
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.
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
among jars. Replace lids. Store in refrigerator for up to 7
4. To serve, drain eggs. Slice, and serve with sour cream and
pepper sauce or ground black pepper.
Picnic Hint: Carry the chilled eggs to the picnic site in a cooler.
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