- 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
- 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.
03/24/2018
recipepes.com
Chipotle and Adobo Pickled Eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
