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| Chipotle and Adobo Pickled Eggs |
"These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo."
Ingredients :
- 2 cups distilled white vinegar
- 2 cups water
- 2 cloves garlic, crushed
- 1 onion, quartered
- 1 tablespoon salt
- 2 tablespoons white sugar
- 2 canned chipotle chilies
- 1 tablespoon adobo sauce from canned chipotle peppers
- 12 hard-cooked eggs, peeled
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 30M |
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- In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
- Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.
Notes :
- For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.
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