Pierre's Black Eggs

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

Ingredients

• Servings: 16
• 18 large eggs, at room temperature.
• 2 cups balsamic vinegar
• 1 cup water
• 2 tablespoons pickling spices, tied in cheese cloth
• 8 -10 cloves garlic, peeled
• 4 serrano chilies, seeded,devained,quartered lengthwise
• 2 bay leaves, one per jar
• 1 small yellow onion, thinly sliced
• 12 dried tepin chilies or 6 dried japone chilies, will work

Recipe

• 1 you will also need: 2 quart jars.
• 2 bring a large pot half full of water, with 1 tbs kosher salt, to a boil.
• 3 meanwhile pierce the large end of the egg with a pin.
• 4 fill a large bowl half full of water, add 2-3 trays of ice cubes.
• 5 when the pot of water is boiling well,gently spoon the eggs into the pot.
• 6 set the timer for 11 minutes.
• 7 when the timer dings, remove the eggs to the ice water with a slotted spoon.
• 8 mix the vinegar and water in a small sauce pan, add the pickling spice bag.
• 9 bring to a boil for 3-4 minutes.
• 10 remove from heat.
• 11 in sterile jars place garlic, serranos, bay leaf, onion slices, and tapin chilies.
• 12 shell the eggs.
• 13 add them to the jars.
• 14 remove the pickling spice bag from the vinegar mixture.
• 15 fill the jars with the scalding vinegar mixture.
• 16 seal and cool to room temperature.
• 17 refrigerate for at least a week, two is better.