These are great to keep in the cupboard for those times when only a spicy pickled egg will do…..whenever they are!!!
Ingredients
12 hard boiled eggs
2 clove2 of garlic
1 tea spoon of salt
1 tea spoon of sugar
4 fresh chili
1 large pinch of freshly ground black pepper
1 cup of water
2 cups of vinegar
Method
De-shell the hard boiled eggs and place in large kilner style jars (steralised). Meanwhile boile the rest of the ingrediants for 5 minutes before taking off the heat and allowing to cool. Once cool add the liquid and ingrediants to the eggs and seal tightly. You should now leave the eggs at least 2 weeks to take on the flavours before eating. They should keep up to a month without the need for refrigeration!
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If you like chillies you’ll love pickled jalapenos. They are not only great on pizzas but are also a tasty addition to sandwiches, salsa, chilli or any Tex Mex dishes.
Pickled Jalapenos Ingredients
Washed sliced Jalapeno peppers
1 Large Jar
4 parts Vinegar
1 part Water
1 part Olive Oil
1 teaspoon of salt
Method
Add all of the ingredients except the jalapenos to a pan and bring to the boil.
In the meantime wash and slice enough Jalapeno peppers to fill your jar and pack them in tight.
After boiling the mixture for ten minutes pour over the Jalapenos until the jar is full. Then seal the jar and boil in water for ten minutes to steralise.
The jalapenos should last for a good few months once pickled like this. As soon as you open the jar store in the refridgerator.
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Artichoke Dip Ingredients
1 large tin of artichoke hearts
3 Cloves of Garlic
2 chopped chillies
100 grams of mayonnaise
1 generous ahndfull of finely grated parmesan cheese
Method
Simply mix all of the ingrediants together in a large mixing bowl. Then simply place in the oven in an ovenproof dish on 200 degrees for about 10-15 minutes.
Remove from the oven and serve with warm pitta bread, totilla chips or sliced ciabatta bread.
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