Chipotle and Adobo Pickled Eggs recipe
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- 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
Nutrition Info
- 92.5 caloriescarbohydrate: 3.9 gcholesterol: 212 mgfat: 5.4 gfiber: 0.3 gprotein: 6.4 gsaturatedFat: 1.6 gservingSize: -sodium: 660.2 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Chipotle and Adobo Pickled Eggs
Directions
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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.