Southwest Chipotle Pickled Eggs Recipes

CHIPOTLE AND ADOBO PICKLED EGGS

Steps:

• 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.

PICKLED CHIPOTLES

Steps:

• In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.

SOUTHWEST CHIPOTLE PICKLED EGGS

Steps:

• Boil eggs for appox 15 minutes.
• Add everything except the eggs and vinegar, into a wide-mouth mason jar.
• Add eggs to jar (make sure to get some of the peppers into the middle and top).
• Fill jar to brim with vinegar.
• Seal, shake, and place in fridge.
• Let cure 2 to 2.5 weeks; occasional shake mixture and rotate jars.
• Serve eggs at room temperature. The flavors seem to come out better this way.