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Alta's Pickled Eggs Recipe

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This recipe for Alta's Pickled Eggs is from Karen's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 dozen large eggs
large jar hot chili peppers (Del Monte) = 5 per jar
18 cloves garlic, sliced cloves lengthwise = 3 per jar
36 whole bay leaves = 6 per jar
1/2 gallon distilled white vinegar
small can olive oil

6 wide mouth canning jars
Directions:
Directions:
Hard boil eggs in normal manner, plunging into cold water immediately after boiling and peel eggs.

Sterilize jars, rings and lids. Have all ingredients ready and start by draining chili peppers and pour an equal amount of the liquid/brine in each jar.

Place 3 eggs in bottom of jar with brine. Add 3 or 4 pieces of garlic, 3 or 4 chilis and slide bay leaves down the sides of jar. Continue eggs, garlic, chilis and bay leaf to the top.

There should be 10 eggs per jar and approximately 3 cloves of sliced garlic, 10 chilis, and 6 bay leaves. Pour white vinegar almost to top, then pour a small amount of olive oil as a sealer.

Lightly cap jars and let eggs stay in a cool place for 10 days. This is when the eggs "take". After this period, tighten caps and refrigerate. Eggs will keep for months.
Personal Notes:
Personal Notes:
Mom made these for sharing at Christmas or Easter. Eggs are hot!! Careful to not eat too many. Smelly gas!! Hahaha!

 

 

 

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