My batches that I posted on 2/11 will be a month old on Sunday. I may have to sample one of each. I'm not overly excited on the batch with the jalapeno based on results that others have posted. I'm going to have to step up the spice level next time and add some powdered cayenne that I dehydrated last fall. But the garlic batch should be interesting. I think I used 10-12 cloves and I smashed them with the side of the knife to release more flavor.
BT- This might be a stupid question, but what do you use for "Pickling Spices"? Thanks for the recipe!
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.
Used 6 jalapenos for 3 dozen eggs
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.