Also....how long do you let them rest..in the fridge...before tearing into them ?
The recipe, as my family has it written up, calls for 8 days but I'm guessing that's way longer then really necessary. I'd be trying to discipline myself to stay out of them for 3ish days.
Here's what you need
24 hard boiled eggs *
1 large sterilized** glass jar (at least ½ gal in size)
4 cups white vinegar
1 teaspoon salt
2 medium cooking onions – finely chopped
1/3 cup sugar
1 tablespoon pickling spice
4 or 5 habanera peppers sliced (don't rub your eyes after handling)
* Hard Boiled Eggs
- Choose medium or large fresh eggs with unblemished shells.
- Place in a large pot and cover with cold water.
- Place on high heat and bring to a rapid boil.
- As soon as the rapid boil begins remove pot from heat and leave standing & covered for 15 or 16 minutes.
- Drain hot water (be careful it’s still very hot) and run cold water into the pot to cool the eggs – add ice cubes if you have them to speed cooling.
- Let stand 20 to 30 minutes in cold water or even better place in refrigerator overnight if you have the time.
- Crack shell with spoon or on counter top and peel.
- Rinse with cold water.
Here’s what you do…
1) Sterilize the glass jar.
2) Put the peeled hard boiled eggs in the glass jar.
3) In a pot bring the remaining ingredients to a boil and simmer for 5 minutes.
4) Pour over the eggs in the jar.
5) Be sure the eggs are covered - you should have plenty of brine – but add a bit of water if necessary.
6) Cover and leave on the counter overnight.
7) Refrigerate for at least 8 days before sampling.
8) Enjoy with beer, crackers & salt and pepper.
9) Leave the windows open.
** Sterilized Jar
- Place jar and its lid (not on the jar) in a large pot & cover the jar with water and boil for 5 minutes. Remove with tongs – it’s friggin hot.