I only used one jalapeno in my first experimental spicy batch so I'm not expecting much heat. I bought some cayennes and Thai chilis at the farmer's market last fall, dehydrated them and ground them into powder. I'll add some of that in the next batch.
Glad you like them. How much jalapeño did you add? I've never added them until my last batch and I used one large pointy-tipped pepper without the seeds removed. I hoped that it wouldn't be too much. The pointier ones are hotter. Didn't know that until a Hispanic coworker told me that. Anyways, I just hit the 3 week mark on Sunday so I'm giving them another couple of weeks. Can't wait to try them. If they don't have much kick, I'll move on to habaneros. The beauty of this awesome snack is that it requires more patience than money.
These are delicious. They didn't take on as much heat from the peppers as I would of thought. But they are great. Brought 3 jars to work and they lasted 2 days. Even the onions are awesome. Thanks again for your help. Will continue making these. Thanks for everyone's input. Never had a pickled egg before this.
Nope. Splitting up the batch should have no effect. If you got more spices in one jar, no worries. I think that you extract the majority of the flavors during the boil in the water/vinegar mix. It's probably better since the eggs are completely submerged in the brine.
Bugle, I showed your recipe to my brother in law and he sent me this picture the very next day. They're a week old, so the anticipation is definitely building. Going to try to give it another three weeks, but we'll see how that goes lol
I've never done eggs myself so I can't imagine there being an issue, but splitting up the batch into two jars shouldn't affect anything, right?
Three weeks is a minimum as far as I'm concerned. Give them a month or two. They get tangier with time and take on more of the spices and other stuff you put in the jar. If you stuffed the jar with goodies like onion or jalapeño garnish your egg with them. A dash of Tabasco or a shake of salt is also a great topping. Guys in our deer camp put Kim chi and smoked fish on them.
Remember, pickling anything was a preservation technique, not something taught in a Paris Culinary School. It was a necessity done to make food go further. Not saying it can't be a tasty treat, but don't expect Dairy Queen.