John has pickled hard-boiled eggs before, but with beets and far less heat. I wanted to try Lisey's version, which rocks the hot peppers, wasabi and umami-laden wakame , among other things. By neccessity, I had to substitute fresh banana peppers for jarred ones and severely lessen the amount of wasabi, but hopefully these will turn out well.
- 12 eggs, hard-boiled and peeled (we had two casualties, and so only used 10 + a stray half-tomatillo)
- 12 cloves garlic, peeled
- 6 strips wakame
- 4-6 leaves red cabbage, sliced
- 4 hot banana peppers
- 2 cups white vinegar
- 2 cups water
- 2 tbsp. sugar
- 2-2/3 tsp. turmeric
- 2 tsp. salt
- 2 tbsp. wasabi (used the tube kind)
- 2 tbsp. + 1-1/2 tsp. pickling spice
Hard boil eggs (I use a simplified version of Julia Child's method - put in water, bring to boil, cover, remove from heat, let stand 17 minutes, put in ice bath for 2 minutes), then cool and peel them. Add to jars along with garlic, wakame and cabbage.
Bring vinegar, water, sugar, turmeric, salt, wasabi and pickling spice to a boil. Pour into jars, completely covering everything and leaving 1/2 inch room at the top.
Seal, cool, then refrigerate. Wait at least 72 hours.
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