Pickled jalapeno eggs with a punch
Yield: 24 Servings
Ingredients:
- 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 Pepper black
- 2 qt Jars or
- 4 pt Jars
Instructions:
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.
