HOT PICKLED EGGS
1 dozen cage free, organic eggs
crushed red pepper
1 TBSP peppercorns
2 TBSP salt
4 – 5 cups white vinegar
anything else you want to pickle with them
Hard boil the eggs with a tablespoon of baking soda.
Here’s how you hard boil an egg:
Put the cold eggs in a pot with cold water, and put it on the stove, heat them on high until they boil. When they begin boiling, start your timer, and allow them to boil for 7 – 10 minutes. Remove from heat, pour out the water, and refill the pot with cold water. Peel the eggs while they are warm, under running water.
If you follow this process, your eggs will not crack when they boil, and they won’t be pitted when you peel them.
Next, put all the eggs and whatever else you chose to pickle) in a large canning container. I use the 6 cup capacity BALL canning jars for this. Add the amount of cayenne and crushed red pepper you would like. I use about 3 tablespoons of red peppers, and 1 or 2 of cayenne. (Our cayenne is not 20,000 heat units like the kind you buy at the store. Ours is 90,000) So you may want to use more than 2 TBSP. I like them spicy.
I’m not a fan of pickling spice and I rarely use it. If you like it though, you can add that in too. Add the salt and the peppercorns.
Boil the vinegar, and pour over the eggs. Apply the lid, and apply the ring so that it is not super tight, but firm. Let them come to temp on the counter, or give them a water bath for 10 minutes. (In this case the water bath isn’t for sealing the jar, it will seal when it cools off, but rather to allow them to get very hot and push the vinegar in the eggs more) The jar will seal on it’s own when it cools off on the counter.
Because we used pure vinegar (no water) for pickling, the eggs are good in the container on the shelf in until the jar is opened. Once it’s opened the eggs last a very long time in the fridge.