pickled egg

Bloody Mary Pickled Eggs

eggs

tomatoes

(60 ml) white wine vinegar

(60 ml) lemon juice

Worcestershire sauce

tsp (5 ml) prepared horseradish

celery seeds

tsp black peppercorns

tsp salt

jalapeño chili pepper,

Celery leaves (optional)

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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.

Place the eggs in a 3-cup (750 ml) glass jar.

In a small pot, bring the remaining ingredients to a boil. Pour the boiling liquid over the eggs in the jar. Let cool. Cover and refrigerate for 3 days to let the flavours develop before eating. The eggs will keep for 1 month in the refrigerator.

Super bon ils ont vraiment le goût du bloody à refaire certain

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