• 11 eggs
• 1 T baking soda
• 2 t pickling spice
• 5 T sliced pickled jalapeños with juice (or more)
• 1 ¼ c white distilled vinegar
• pinch of salt

Place eggs into pot filled with cold water. Bring to a boil. Before the water reaches a boil add baking soda to water. Boil for 11 minutes. Allow to cool briefly and then place eggs in ice water bath.

When the eggs are completely cool, peel them: place one egg in an empty mason jar an shake to crack the shell. Take the egg from jar and remove the shell. Rinse egg to ensure no shell fragments remain.

In clean mason jar, add the pickling spice and some of the jalapeños. Add some of the eggs. Add a layer of jalapeños. Repeat until full. Fill to the top with vinegar and jalapeño juice. You control the spiciness by the ratio of jalapeño juice to vinegar. Close the jar with a clean lid.

Refridgerate for a week to allow time for the flavors to penetrate the eggs.

20 minutes

Alaska Urban Hippie