Jalapeno Pickled Eggs Recipes

Steps:

• Put peeled eggs in a 2 1/2 quart jar.
• We used a clean leftover dill pickle jar.
• If you use more eggs you will need a bigger jar.
• Boil all ingredients (except eggs, of course) for 15 minutes.
• Pour hot mixture over eggs until eggs are covered.
• Add hot water to jar to fill if needed.
• Marinate in refrigerator for 1 week before using.
• The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
• We didn't do that so I can't attest to it's results.

Steps:

• Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
• Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.

Steps:

• Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
• Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
• Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

Steps:

• For the pickled jalapenos: Pack the jalapenos, garlic, onion, and thyme into a 2-quart jar. Combine the vinegar, water and 1/2 cup salt in a medium saucepan; bring to a boil. Pour over the jalapenos and refrigerate 3 to 4 days.
• For the English muffins: In the bowl of an electric mixer, combine the yeast and water; set aside until foamy, about 5 minutes. Stir in the flour, butter, 1 teaspoon salt, and sugar. Using the dough hook attachment on the electric mixer, mix the dough on medium speed until smooth and firm, about 10 minutes. Shape the dough into a ball; place into a greased bowl. Let rise, covered, until doubled in bulk, 1 1/2 to 2 hours.
• Divide the dough into 12 equal portions. Knead the dough into balls; dust the work surface with cornmeal. Press each dough portion into a 3 1/2-inch round cutter over cornmeal, then transfer to a baking sheet. Cover and let rise 30 minutes.
• Preheat the oven to 400 degrees F. Heat a large cast-iron skillet over medium-high heat; working in batches, add English muffins. Cook 5 minutes; transfer to a separate baking sheet. Transfer the muffins to the oven to finish cooking, 2 to 5 minutes.
• In a medium, microwave-safe bowl, whisk together the eggs and oil; season with salt. Microwave on high, 50 to 60 seconds. Transfer the eggs to a large nonstick skillet over medium heat; cook until desired doneness.
• Split 4 English muffins; spread each with 1 tablespoon mayonnaise. Top muffins with egg, pickled jalapenos, sausage and cheese; serve warm.

Steps:

• In a large (12-inch) skillet or a heavy pot, heat the oil over medium-high until hot but not smoking. Add the onions and cook for 1 minute, stirring occasionally, until their outer layer begins to soften. Stir in the garlic and cook for 1 minute, until it barely begins to turn golden. Incorporate the jalapeños and carrots, and cook for 3 to 4 minutes, stirring a couple times, until the jalapeño skins begin to slightly dull and wrinkle.
• Stir in all remaining ingredients and simmer briskly for about 7 minutes, until the liquid reduces and the vegetables soften. Turn off the heat and let cool.
• Transfer the pickled vegetables and their liquid into a container with a tight-fitting lid and refrigerate for at least 12 hours. (They will last for at least 1 month.)