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there are all sorts of great ways to do them, but I usually do about 3 dozen Medium eggs at a time (smaller eggs pickle faster)
I like a spicy, smoky tasing purple egg.
boil about a quart and a half or so of white 5% vinegar with:
two bottles of pickled store bought beets, (adds the color and at least part of the sugar)
handful of dill seeds ( I use 4-5 of the top sprigs through the summer as they are going to seed),
a big Tablespoon each of good curry powder, mustard seeds, salt, sugar, tabasco, peppercorns. you can also use things like alum, cloves, cinnamon etc.
around a dozen fresh scotch bonnet or jalapenios
10-20 garlic cloves
if you like hot pickled onions, cauliflower or carrots or what not, you can put those in too
evacuate the neighborhood and boil this mess for about 15 - 20 minutes and pour over your still hot hardboiled eggs and start eating them in ten days.
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