Bloody Mary Pickled Eggs (Print)
Spicy, tangy pickled eggs with a Bloody Mary flair, perfect for snacks or entertaining.
# Ingredients:
01 -
6 eggs
02 -
125 ml strained tomatoes
03 -
60 ml white wine vinegar
04 -
60 ml lemon juice
05 -
5 ml Worcestershire sauce
06 -
5 ml prepared horseradish
07 -
0.5 tsp celery seeds
08 -
0.5 tsp black peppercorns
09 -
0.5 tsp salt
10 -
0.5 jalapeño chili pepper, thinly sliced
11 -
Celery leaves (optional)
# Directions:
01 -
Place the eggs in a pot and cover with warm water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes. Drain the eggs and fill the pot with cold water. Return the eggs to the pot and let cool for 15 minutes. Peel the eggs under cold running water and pat dry.
02 -
Place the peeled eggs in a 750 ml glass jar.
03 -
In a small pot, bring the strained tomatoes, white wine vinegar, lemon juice, Worcestershire sauce, prepared horseradish, celery seeds, black peppercorns, salt, and jalapeño chili pepper to a boil.
04 -
Pour the boiling liquid over the eggs in the jar. Let cool. Cover the jar and refrigerate for 3 days to let the flavors develop. The eggs will keep for 1 month in the refrigerator.