Turn a simple egg into an egg that's seriously hot and pickled.
If you like hot pickled eggs, then it's important to use the proper ingredients to put in the vinegar. The strength of the pickling liquid is crucial to the final outcome, and determines the time necessary for the liquid to infuse into the egg. You can create your own concoction with a kick, and make hot pickled eggs at home. They can be ready to eat in about two or three weeks.
Instructions
1. Pour 1 pt. of strong malt vinegar into a pan. Regular malt vinegar is fine, if you can't get hold of any strong vinegar, but strong vinegar helps the pickling process.
2. Add about 10 whole peppercorns. Break open three or four whole dried chilies using your fingers. Do this above the pan, so the seeds fall into the mixture. Drop in the chilies skins.
3. Use the side of a knife and crush two whole unpeeled garlic cloves. Drop them into the mix. Finally add a tsp of black mustard seeds.
4. Put a lid on the pan and put the pan on the stove. Turn on the heat to high and bring the mixture to the boil. Turn down the heat and let the mixture bubble gently for 10 minutes. This infuses all the ingredients into the vinegar. You will probably need to open a window for while, or turn on the extractor fan because the smell will be very strong.
5. Turn off the heat. Put the pan aside and leave until cool.
6. Place the eggs into a pan of cold water. Put the pan on the stove and turn the heat to high. When the water boils set a timer for seven minutes and turn down the heat, so the water is still boiling, but not too vigorously.
7. Turn off the heat after seven minutes and drain the water then fill up the pan using cold water. Let the run for a minute or so then turn off the tap. Leave the eggs to cool for five minutes.
8. Peel the shells off the eggs - it's easier if you do this under running water. Pat the eggs dry using a paper towel.
9. Put the eggs into a large jar that has a tight-fitting lid, and check to make sure the pickling mixture is cool. Pour the mixture carefully into the jar up to the top. You don't want any air in the jar. Put the lid on the jar and ensure it's tightly sealed.
10. Place the jar in a cool dark place. Leave for two to three weeks; three weeks will give a more intense flavor.
11. Open the jar after two or three weeks, but don't be tempted to open it before. Use a spoon and remove a hot pickled egg from the jar, and enjoy.
Tags: three weeks, cold water, down heat, eggs into, heat high, malt vinegar