Hot & Spicy Bread and Butter Style Picked Eggs

 

Hot and Spicy

Bread and Butter-Style

Pickled Eggs 

I like to experiment; try and create a taste I think would be pleasing.     

This is a variation on my other pickled eggs recipes for a change of pace.

CONTENTS:

1 to 3  tablespoons of sugar (Depending on taste)*

¼ to 1/2 teaspoon mustard seeds*

½ to 1 teaspoon black peppercorns*

½ cup water

1 cup white vinegar

1 small onion, sliced

8 baby carrots sliced lengthwise then sliced again

1 to3 small jalapenos (or 1 Large) seeded*

6 eggs hard boiled and shell removed

DIRECTIONS:

Add sugar, water and vinegar to a stainless or glass pot. Add all vegetables and spices; heat and simmer until sugar is dissolved.

Place eggs into a 1-quart mason jar, add vegetables filling the jar to the very brim. Add the liquid; cap and place in refrigerator for several days for flavor to develop.

To serve: Individually: slice egg in half and place in small dish with accompanying pickled vegetables;

OR place sliced eggs in a small platter, spoon vegetables around sliced eggs, I like to garnish with paprika sprinkled lightly over the eggs and a garnish of fresh parsley, you can also place the eggs and vegetables on top of a fresh bed of spinach.

I like my eggs slightly on the more vinegary and spicy side so I use less sugar and spices, however if you care for the bread and butter pickle taste do use the larger amounts of ingredients as listed.

The complete recipe can be found at: http://www.twentymile.com/Cookbook/patsspicypickledeggs.htm