Saturday, January 09, 2016

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.

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
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.


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