Pickled Eggs (From B&B Bar in Houghton, MI?) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 36 medium hard boiled eggs (boil 10 minutes and then immediately quench in ice water and shell)
- 6 jars of jalapenos
- 3 diced medium onions
- Tabasco and other chili or hot sauce of your liking
Brine Mix;
- 3 cups white vinegar
- 1 1/2 cups water
- 6 tablespoons sugar
- 3 teaspoons salt
- 3 tablespoons mustard seed
- 6 full bay leaves
- 5 cloves of garlic (you can also crush if desired)
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Directions: |
Directions:Easy steps, but you'll also need a 1 gallon glass jar
1. Mix the brine ingrediants together and bring to a boil.... let simmer a minimum of 1/2 hour
2. Place the eggs, peppers, and onions into the jar in layers
3. Add the brine, pouring it over the entire jar of layers
4. Add tabasco and cajun pepper sauce & other hot stuff to your desire |
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Number Of
Servings: |
Number Of
Servings:36 |
Preparation
Time: |
Preparation
Time:About 1 hour, start to finish |
Personal
Notes: |
Personal
Notes: The UP is long in history, a vibrant community of immigrants that came to mine the iron and copper in the 1800s. The town of Houghton became a central location with access to the water and roads and mines and thus a community full of different recipes from the home lands. Of course bars popped up and for some reason pickled eggs became a known favorite. Perhaps it was again due the cheap costs and the pickling made them last even if placed out for bar patrons. This recipe is supposed to be the somewhat famous one from the B&B Bar where all the Michigan Tech students patronize. Karin and I were there around the summer of 1999 with the kids on a tour of the UP.
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