Sure-nuff Pickled Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Onion, Sliced into Rings | |
| 3 | Dozen Hard Boiled Eggs | |
| Shelled up to 4 | ||
| 5 | Pinches Mustard Seed | |
| 5 | Pinches Dill Seed | |
| 1 | Jar Sliced Jalapeno Peppers | |
| 1 | Jar Habenaria Peppers | |
| 5 | Pinches Red Pepper Seeds | |
| 10 | ds | Tabasco |
| 3 | Pinches Alum | |
| 2 | T | Peppercorns |
| 5 | Cloves Garlic |
INSTRUCTIONS
Boil everything but the eggs in vinegar for 20 minutes. Use enough vinegar to cover other ingredients, adding the juice from the jars of peppers. Put eggs in jar(s). Pour boiled mixture over the eggs. Top off with vinegar. Let sit 2 weeks, minimum. These are HOT!! Posted to bbq-digest by "Ron Odum" <rodum@worldnetla.net> on Aug 23, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“God: He holds the future…”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 185
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 4321.6mg
Potassium: 1132mg
Carbohydrates: 44.1g
Fiber: 10.8g
Sugar: 18.1g
Protein: 7.1g