Thursday, 19 October 2017

Food: Recipe - Pickled Eggs with Jalapeños & Garlic

Any of you that follow me on Twitter are probably sick to the teeth of pickled-egg-tweets but a couple of weeks back I tried out some new recipes to add to my favourite beetroot ones - that original recipe is here by the way.

So bad news for you lot because here's my new favourite recipe for eggs with jalapeños and garlic!

You will need:

  • 10 Eggs – I use small or medium size
  • 300ml of clear malt vinegar
  • 200ml of water
  • 1 Tablespoon each of salt & sugar
  • Half of a 200g jar of sliced jalapeños - drained
  • 4 Garlic cloves
  • 1 large jar (I use an empty 950g olive jar)

What to do:

Boil eggs for 10 mins and leave them sitting in hot water for a further 10 mins, then place in cold water for 15 mins.

While waiting on the eggs to cool sterilise the jar and lid. I do this by washing them in hot water, rinsing well, then pour boiling water into the jar and putting the lid in a bowl with more boiling water. (Warning: It has been suggested that the glass might crack by doing this so choose whatever way to sterilise that you feel is safe. In theory the vinegar mix will do this job but I'm over cautious... )

Add the vinegar, water, salt and sugar to a saucepan, then bring to the boil to dissolve sugar and salt. Add the jalapeños and garlic and simmer for a minute or two. Carefully empty the water from the jar, peel the eggs and place them into the jar - putting garlic and jalapeños between each layer. When you’ve added all the eggs that you can - don’t pack too tight or they’ll stick together - fill the jar with the boiled pickling liquid and top to the rim with boiled water if required.

Carefully place the lid on and tighten. As the jar cools the lid will de-press and seal the contents. Rotate the jar as it cools to stop the eggs from sticking together - it will be very hot at first!

Once cooled, store in the fridge until you need them. They need at least a week for the flavour to infuse into the eggs. (The other eggs in the top picture are pickled with Komodo Dragon chillies - very hot, but nice too!)



(There’s a lot of discussions on various websites about sterilising and storage but this is what works for me with no issues so far. But I’m not a trained food handler so use your own knowledge and common sense.)

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