How to make it

  • Cool the eggs and shell them. (HInt: for easier shelling boil the eggs in water to which 1 Tbsp of vinegar has been added.)
  • Simmer the vineegar with the ginger, mustard seed and peppercorns for 5 minutes.
  • Strain (optional) and let cool.
  • Arrange the eggs upright in a large jar that has a COATED or plastic screw-on lid.
  • **Make sure the jar is completely clean and sterillized with boiling water before using.**
  • Place jalapenos on top of the eggs.
  • Cover eggs with the vinegar and tightly screw on the llid.
  • Label, using a piece of clear tape, with the contents and date.
  • Let eggs set for 2 - 3 weeks before using.
  • Store in a cool, dry place.

Reviews & Comments 1

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    " It was excellent "
    brianna ate it and said...
    A great '5' recipe.. Love it. Is the ginger that's called for, ground ginger or fresh ginger?
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