Snack

Surlymama?s Spicy Garlic Dill Pickled Eggs is for Snack.

Surlymama?s Spicy Garlic Dill Pickled Eggs takes 30 minutes to prepare.

Surlymama?s Spicy Garlic Dill Pickled Eggs takes 30 minutes to cook.

Surlymama?s Spicy Garlic Dill Pickled Eggs makes 12 servings.

The ingredients for Surlymama?s Spicy Garlic Dill Pickled Eggs are:

12 large eggs

BRINE
1 ? cups white vinegar
2-3 teaspoons salt (I like 3 tsps)

BASIC SPICE MIXTURE
6-9 garlic cloves, halved or chopped chunky
1 Tbs dried rosemary (or a couple short sprigs fresh, stem removed)
1 Tbs dried dill weed (or a few sprigs fresh)
? tsp each: dried basil, thyme, oregano
? tsp crushed red pepper flakes
(see next page for other spice mixture options)

VARIATION: SMOKED CHILI EGGS
6-9 garlic cloves, halved or chopped chunky
1 Tbs chili powder
1 bay leaf
1 tsp Barbeque of the Americas (or bbq spice mix of your choice), optional
? tsp each: dried basil, thyme, oregano
? tsp smoked paprika
? to ? tsp crushed red pepper, or more to taste
1 tsp liquid smoke (added just before pouring vinegar in)

VARIATION: CURRY
6-9 garlic cloves, halved or chopped chunky
1 Tbs curry powder
1 Tbs dried dill weed (or a few sprigs fresh)
? tsp each: dried basil, thyme, oregano
?-? tsp smoked paprika
? tsp turmeric
? to ? tsp crushed red pepper
? tsp coriander seeds

Here is how you make Surlymama?s Spicy Garlic Dill Pickled Eggs:

? Thoroughly clean and rinse jar and lid.? Boil eggs (10+ minutes). When done, cool in ice water ? supposedly helps the shells come off easier.? While eggs are boiling, mix the salt and vinegar in a microwave-safe large measuring cup and heat until steaming or boiling. Stir to make sure salt is dissolved. Set aside.? Peel and rinse eggs, place a four in the jar.? Add 1/3 of the spices and garlic. Jiggle jar to settle eggs as compactly as possible.? Continue layering eggs and spices until jar filled. (A one quart wide-mouth mason jar will hold a dozen eggs. I know! I couldn?t believe it either!) Jiggle the jar now and then to get all the eggs to settle for enough room, or gently shift and press the eggs down with fingers. If it just can?t be done without mangling the eggs, make room by eating one egg. ?? Place jar in sink, then pour hot vinegar over the eggs almost all the way up to the top, then tilt jar back and forth to shake loose any trapped air bubbles and let them escape. Then continue pouring vinegar to the rim of the jar (eggs will float to top, but as you screw on lid, it pushes eggs back down into the brine. The vinegar will overflow, which is why you want to do this in the sink. BE CAREFUL IF VINEGAR IS STILL HOT. Discard any left over vinegar. ? Rinse sealed jar and wipe clean.? Place jar in refrigerator for 2 weeks (occasionally shake or rotate the jar). If you like them as much as I do, once you decide the eggs are ready to eat, make the next jar so it can start pickling while you finish the first jar off.Serving Size: 1 whole eggNumber of Servings: 12Recipe submitted by SparkPeople user SURLYMAMA.

The nutritional information for Surlymama?s Spicy Garlic Dill Pickled Eggs is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 82.4

• Total Fat: 5.4 g
• Cholesterol: 186.0 mg
• Sodium: 644.3 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.2 g
• Protein: 6.5 g

The dietary needs meet for Surlymama?s Spicy Garlic Dill Pickled Eggs is Vegetarian