Spicy Bite-Sized Pickled Eggs

I like to use the bantam (miniature) chicken eggs for pickled eggs. They are bite-sized, and an excellent use of the little eggs I don’t sell to customers.

Featured in Blog Post

Difficulty: Easy

Servings: 18

Prep Time: 20 min   Cook Time: 15 min  

Ingredients

18 bantam eggs, boiled and peeled
1 1/2 cups vinegar (apple cider vinegar is good, too)
1 1/2 cups water
1 tablespoon cumin
6 cloves of garlic, chopped
1 teaspoon dried habanero flakes
1 tablespoon peppercorns
bay leaves

Directions

Over medium heat, mix together the vinegar, water, and spices. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.

Transfer boiled, peeled eggs to sterile jar. Fill the containers with the hot vinegar mixture; seal.

Refrigerate at least a week before serving.

Categories: Appetizers & Snacks, Eggs, Pickling

Submitted by: laree on April 27, 2011