Brad & Kelly's Pickled Eggs
Used by over 30 Michigan Tech grads in Phillips, Wisconsin. Thanks to Brad (Michigan Tech class of 1984) and Kelly Larsen for the recipe
Ingredients
- 1 gallon glass jar
- 2 dozen hard boiled eggs (peeled if you like them that way better)
- 4 cups white vinegar
- 1/4 cup vegetable oil
- 1 jar ( 15 oz ?) sliced HOT jalepenos (juice and all)
- 1/2 jar (about 6 oz.) HOT chilli peppers (juice and all)
- 1 medium size onion (chopped, not too fine though)
- 3 tbl HOT habenero tabasco sauce
- 2 tbl salt
- 1 tbl onion salt
- 1 tbl garlic salt
- 1 tbl crushed red pepper
- 1 tbl ginger
- 1 tbl crushed garlic (2 cloves)
Directions
Bring all ingredients (except eggs) to a boil. Boil for 10 or 15 minutes. While brine is boiling enjoy the smell (and a beer). Put eggs in jar. Pour brine over eggs. Put in fridge for 5 to 7 days. Serve eggs in cup cake papers with a slices of the jalepeno and onion from the brine and tabasco sauce. Don't forget the cheap beer.