Pierres Black Eggs Food

PIERRE'S BLACK EGGS

Steps:

• You will also need: 2 quart jars.
• Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
• Meanwhile pierce the large end of the egg with a pin.
• Fill a large bowl half full of water, add 2-3 trays of ice cubes.
• When the pot of water is boiling well,gently spoon the eggs into the pot.
• Set the timer for 11 minutes.
• When the timer dings, remove the eggs to the ice water with a slotted spoon.
• Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
• Bring to a boil for 3-4 minutes.
• Remove from heat.
• In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
• Shell the eggs.
• Add them to the jars.
• Remove the pickling spice bag from the vinegar mixture.
• Fill the jars with the scalding vinegar mixture.
• Seal and cool to room temperature.
• Refrigerate for at least a week, two is better.

PIERRE'S HOT & TANGY PICKLED EGGS

Steps:

• Bring a large pot, half full of water, with 1 Tbs Kosher salt added, to a boil.
• Meanwhile pierce the big end of the eggs with a pin.
• Fill a large mixing bowl half full of water, add 2-3 trays of ice cubes.
• When the pot of water is rapidly boiling spoon the eggs gently into it.
• Set timer for 11 minutes.
• When timer'dings' remove the eggs to the ice water with a slotted spoon.
• Mix the Vinegar and Water in a small pan, add the pickling spice bag.
• Bring to a boil for 2-3 minutes.
• Remove from heat.
• In sterile jars place the Garlic, Jalapenos, Bay Leaf, Pearl Onions, and Japone chilies.
• Shell the Eggs.
• Add them to the jars.
• Remove the Pickling Spice bag from the vinegar mixture.
• Fill the jars with the scalding vinegar mixture.
• Seal and let cool to room temperature.
• Refridgerate for at least a week, two is better.