Saturday, January 30, 2010

Millie's Hot Pickled Eggs

Millie babysat our boys when they were little. They loved her and she loved them.

Simmer the following uncovered for 10 minutes:
4 cups white vinegar
1 cup water
1 medium onion
1 tablespoon salt
Then add:
2 dozen hard cooked eggs
1 16 oz jar of sliced hot jalapeno’s
1 tablespoon hot pepper sauce (tobasco)

Place in a gallon glass jar being sure the eggs are covered with the vinegar liquid. Refrigerate for a week. The flavor continues to develop over time.


  1. This sounds really good. Do you eat it as salad?

  2. Hi Artist,

    These eggs are amazing in salads, especially tuna and chicken...if they last that long! We love them as a snack.


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