Chipolte & Adobo Pickled Eggs

 

 

1 dozen  hard boiled eggs

 

Ingredients for Brine

 

2 C white vinegar

2 C water

2 crushed garlic cloves

1 onion sliced

1T salt

2 T sugar

2 cans Chipolte Chilies in Adobo Sauce

 

Combine brine ingedients, boil onion til translucent.

After peelin' eggs, pierce them with toothpick.

(This allows the brine to penetrate the eggs and marinate them thru 'n thru)

Put eggs inna glass jar that ya allowed HOT water to sit in BEFORE ya pour hot brine liquid over egs to cover. It's very important  to pre-heat the jar so ya don't pour hot liquid into a cold glass jar and have broken glass in yer eggs ( naw, me dint  dooo that  )

Refrigerate a good week befer eatin' ........the longer they soak the better!

 

The Chipolte & Adobo Sauce give the eggs a nice red color plus a spicy smokey flavor that's actually purdy tasty when sliced and topped on a salad.