Description
These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.
Ingredients
- 2 cups distilled white vinegar
- 2 cups water
- 2 cloves garlic, crushed
- 1 onion, quartered
- 1 tablespoon salt
- 2 tablespoons white sugar
- 2 canned chipotle chilies
- 1 tablespoon adobo sauce from canned chipotle peppers
- 12 hard-cooked eggs, peeled
Instructions
- In a large pot
- combine the vinegar
- water
- garlic
- onion
- salt
- sugar
- chipotle chiles and adobo sauce. Bring to a boil
- and cook until the onion is translucent
- about 15 minutes.
- Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12