We don't use any ingredients but hot sauce white vinegar, the guy in the video below adds more spice.
Here you go Ken, posted you at 9:20 and then made another jar by 11:20, that's how easy it is. Waiting two weeks from today now.
My mustard pickled eggs suck. I may throw them in the woods for the critters. I've yet to crack open the jar of "normal" pickled ones.
They're more pickled than hot, guess the vinegar cools them down. Louisiana isn't that hot either. You would have to try them to see. Others add Worcestershire sauce, A1, and other things to them, but so far I like the way these taste, so it stuck with me.
I just put up another 18 pickled eggs. The store didn't have jalapeno peppers so I'm trying a poblano pepper instead. Other than that, I'm making them pretty much like the last batch I made, only with more vinegar and less water. I think I used a little more dill, too.
I just ate the two in the small jar. After only five days, they tasted like they were ready to be eaten. Having never used a poblano pepper for anything before, that was my only concern, but these eggs tasted pretty darned good. I still think I'll go with jalapeno when I have them, though. I used a higher concentration of white vinegar and a little more dill this time.
Sounds like a plan to me, Ken, and glad you're figuring the ingredients out too. Still have mine in the fridge, need to try them still.
Went and opened mine, like to have never got them opened. Ate the first one and it tasted great. They had vacuumed sealed, so I had to poke a hole in the lid to break that seal.
I love poblanos. They are good in so many things; I like to chop some, saute a minute, then pour beaten eggs over them to make scrambled eggs with peppers. YUM. Did you use hot poblanos or mild?