Print: Chipotle and Adobo Pickled Eggs

These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.

Prep

15 min

Cook

28 min

Servings

Difficulty

Medium

Ingredients

2 cups distilled white vinegar
2 cups water
2 cloves garlic , crushed
1 onion , quartered
1 tablespoon salt
2 tablespoons white sugar
2 canneds chipotle chilies
1 tablespoon adobo sauce from canned chipotle peppers
12 hard-cooked eggs , peeled

Instructions

1 In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
2 Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/chipotle-and-adobo-pickled-eggs