Tres Pickled Cluckerberries Eggs Recipes

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
• Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

Steps:

• Put cold eggs in enough cold water to cover by a few inches. Bring to a boil and let cook for about five minutes -- then remove from heat for about 15 or 20 minutes. Put eggs into the coldest ice water you know how to make and chill them til they are thoroughly cold. Probably 20 minutes or so. Your eggs should peel easily without the shells sticking.
• While eggs are cooking- put onion slices into the pickle juice jar.
• Peel and smash the garlic cloves by simply pressing them with the palm of your hand on a cutting board til they split open and throw them into the jar as well.
• If you want a spicier egg -- then add red pepper flakes and/or hot sauce like Tobasco to the mix.
• Add the eggs.
• Let them sit in the fridge as long as you can stand it before eating. Try for at least a few days. The longer they soak the more pickled they will be.
• If you like really hot and spicy throw a small can of pickled jalapenos and their juice in with the brined eggs.

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.
• Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
• Place the onion, balsamic, cider vinegar, water, sugar, peppercorns, crushed red pepper, jalapeno, bay leaves, paprika, oregano, parsley flakes, salt and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature.
• Place the eggs in a glass jar, and the vinegar over top.
• Cover, and refrigerate for 4 to 5 days before serving; the longer the better!