Bloody Mary Pickled Eggs
Ингредиенты
- 6 eggs
- 1/2 cup (125 ml) strained tomatoes
- 1/4 cup (60 ml) white wine vinegar
- 1/4 cup (60 ml) lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) prepared horseradish
- 1/2 tsp celery seeds
- 1/2 tsp black peppercorns
- 1/2 tsp salt
- 1/2 jalapeño chili pepper, cut into thin rounds
- Celery leaves (optional)
Инструкция
- Place the eggs in a pot and cover with warm water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes. Drain the eggs and fill the pot with cold
- water. Return the eggs to the pot and let cool for 15 minutes. Peel the eggs under cold running water and pat dry.
- Place the eggs in a 3-cup (750 ml) glass jar.
- In a small pot, bring the remaining ingredients to a boil. Pour the boiling liquid over the eggs in the jar. Let cool. Cover and refrigerate for 3 days to let the flavours develop before eating. The eggs will keep for 1 month in the refrigerator.
