BGKYSmoker
Nepas OTBS #242
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12-16 hard boiled or steamed eggs.
1 jar mezetta yellow peppers and the liquid.
Pickling brine.
4 cups of water
4 cups distilled white vinegar
2 tablespoons pickling spice
1 teaspoon turmeric (optional) but gives a nice yellow color yellow color!
2 teaspoons sea salt
1 tablespoon granulated white sugar
BOIL METHOD 1: Place eggs in a large deep pan, and cover with enough water. people add a splash of vinegar or dash of baking soda to the water and say it helps them peel! Bring to a full boil, then turn off the heat. Put a lid on your pot, and let rest for at least 20 minutes.
STEAM METHOD 2 (MY GO-TO FAVORITE WAY!): Make sure your vegetable steamer basket fits in your large pot. Put a good 1 inch of water in a large pot and bring the cold water to a boil over high heat which takes about 6 minutes. Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes. Using a slotted spoon, move them to a bowl filled halfway with ice water. Note: This method is MUCH faster as you don't have to wait for a large pot of water to boil, and these are much easier to peel, try it out! I poke a small hole in the egg so they dont burst.
Peel all the shells off, and place eggs in a large clean jar. I use a clamp-style 2-quart large jar. Next, pour the 12 oz jar of Hot Yellow Chili Peppers with their pickling mixture into your large glass jar on top.
In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat the pickling solution to just boiling, and then turn off the heat to stop the cooking process.
Carefully pour the hot brine solution over the hard-boiled eggs and chili peppers. Wait for the jar contents of peeled eggs, yellow peppers with their juice, and vinegar brine liquid to cool, with the jar open for about one hour. Then place the closed jar in the refrigerator.
Wait about 7 days, and they are ready to eat!
Always keep these cold in the refrigerator, and eat within one month.
1 jar mezetta yellow peppers and the liquid.
Pickling brine.
4 cups of water
4 cups distilled white vinegar
2 tablespoons pickling spice
1 teaspoon turmeric (optional) but gives a nice yellow color yellow color!
2 teaspoons sea salt
1 tablespoon granulated white sugar
BOIL METHOD 1: Place eggs in a large deep pan, and cover with enough water. people add a splash of vinegar or dash of baking soda to the water and say it helps them peel! Bring to a full boil, then turn off the heat. Put a lid on your pot, and let rest for at least 20 minutes.
STEAM METHOD 2 (MY GO-TO FAVORITE WAY!): Make sure your vegetable steamer basket fits in your large pot. Put a good 1 inch of water in a large pot and bring the cold water to a boil over high heat which takes about 6 minutes. Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes. Using a slotted spoon, move them to a bowl filled halfway with ice water. Note: This method is MUCH faster as you don't have to wait for a large pot of water to boil, and these are much easier to peel, try it out! I poke a small hole in the egg so they dont burst.
Peel all the shells off, and place eggs in a large clean jar. I use a clamp-style 2-quart large jar. Next, pour the 12 oz jar of Hot Yellow Chili Peppers with their pickling mixture into your large glass jar on top.
In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat the pickling solution to just boiling, and then turn off the heat to stop the cooking process.
Carefully pour the hot brine solution over the hard-boiled eggs and chili peppers. Wait for the jar contents of peeled eggs, yellow peppers with their juice, and vinegar brine liquid to cool, with the jar open for about one hour. Then place the closed jar in the refrigerator.
Wait about 7 days, and they are ready to eat!
Always keep these cold in the refrigerator, and eat within one month.
