Foodie news| Pickled eggs, sit down and eat your new tradition
Special to the Sun
TAHOE/TRUCKEE, Calif. and#8212; If I see one more recipe for deviled eggs and#8212; correction, if I read one more recipe for deviled eggs and#8212; I am going to hide those stuffed suckers around the house for Easter instead of their colorful counterparts. I mean, really, think about it. Easter is on a Sunday, so what do you plan to do with a dozen deviled eggs (that means 24 halves) during the course of the work/school week? If I gave my husband a platter of deviled eggs to take to the job site he would think I was spiking my diet coke. And everyone knows I donand#8217;t do that until heand#8217;s already on the road. The kids would be even less appreciative, though they would probably be distracted by the horde of Easter candy in their lunches, which means you will be looking at some pretty nasty egg mush coming back at you in their re-usable totes. Last year I wrote a pickled egg column around this time and promised it would become your new Easter tradition. That is my story and#8212; or column and#8212; and I am sticking to it. I have even re-vamped the recipe to make it more home kitchen and#8212; as opposed to industrial kitchen and#8212; friendly.
Now there are no excuses. Try it. Youand#8217;ll thank me later.
9 hard-boiled eggs
2 cups of white vinegar
1/2 cup of water
1/2 cup of sugar
1 teaspoonful of salt
1 teaspoonful pickling spice (Just buy it pre-made. It is pricey to make your own mixture.)
1 teaspoonful red pepper flakes
1 cinnamon stick
2-3 Habanero peppers cut into rings (discard stems). Include the seeds as well.
2-3 Jalapeno peppers cut into slices
1/2 red pepper cut into strips
a few rings of a freshly cut white onion
Preparation: Simmer all ingredients (minus the eggs) on the stove for at least 10-15 minutes. Stir occasionally. Remove mixture from heat and scoop some of the peppers/onions into a quart-sized Mason Jar. Add three of the eggs. Scoop some more of the peppers/onions/spices into the jar. Add three more eggs. Continue to add the peppers/onions/spices and eggs. When done, pour the remaining broth into the jar (a funnel comes in handy here) to a 1/4 inch from the top. If you are short on liquid, top off with white vinegar. Hand tighten a lid and ring on the Mason jar and let it cool. Then place it in the refrigerator for 2-3 weeks. Serve eggs on toasted rye bread, on sandwiches, on salads, on their own and let the new tradition begin!
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