Kalamazoo Pickled Eggs
These eggs have a little heat, but they are pretty easy to make.
- 20 large eggs
- 4 cups vinegar
- 1/2 vidalia onion
- 1 cup water
- 1 tablespoon sea salt
- 4 dried cayenne peppers
- 4 fresh jalapenos
Heat a large pot of water to a boil. Place the eggs in there and cook for 12 minutes. Remove eggs from put and strain with cold water. Let eggs sit 20 minutes to cool more.
Bring vinegar, water, salt and cayennes to a boil. Simmer for 10 minutes.
While pickling mix is simmering, layer the eggs, jalapenos and onion. Put 5 eggs in, dice a jalapeno, put on top of the eggs, section up an eighth of an onion and put on top. Repeat this 4 times.
Pour the pickling mix on top of the eggs, seal, refrigerate and enjoy in 2-5 days.