Ten Month Old Eggs

During last August's salsa season, Karen found a recipe online for hot pepper eggs. I like hot peppers and I like eggs, so we gave the recipe a try. We whipped up a batch of pickling juice and hot sauce(Tabasco Habanero) as per the recipe, and added sliced jalapenos, and onions. Then we loaded the eggs and onions in two, quart jars, poured in the sauce mixture, an then canned them.

The recipe called for letting the eggs pickle in the jar for one year before eating. Well, I lasted ten months on the first jar...and they aren't too bad for our first attempt. Zesty, light heat, good flavor throughout the egg and yoke, with no unpleasant side effects. My mouth's watering just thinking about eating another one. I'll wait the full year on the second jar and see if the egg temperature rises.

With the first jar of pickled eggs.

Portrait of Karen's Pickled Eggs

The first bite of the first egg.

Oh Yeah...it's a keeper.

By the way, the salsa garden is in the ground...