Some say this recipe or the thought of making it is just plain wrong. That may be and you may sleep on the couch a night or two but its you only live once right! Go for it!

This recipe will demonstrate how to make and can my pickled "Evil Eggs". Oh don't worry, there is smoking involved. Cold smoking to be accurate. You will need a large pot to totally submerge 4 quart sized canning jars, the jars, lids and rings.

Lets get to making eggs!

The first the you need to do is boil a large pot of water. Place 18 eggs in the boiling water and wait for the water to return to a boil. once it does start the timer at 11 minutes. Once the eggs have been boiling for 11 minutes remove them from the heat and set the pot in your sink and run cold water into the pot until the eggs have cooled off. Once the eggs have cooled peel the shell off of them. By rinsing with cold water, the shells will easily remove without sticking to the eggs. Be careful to keep the eggs looking tasty and nice. You will probably have to boil two batches of 18 unless you have a huge pot.

Lets get the peppers cold smoking. Slice the stem off of the Jalapeno peppers and the Habanera pepper. Slice all the peppers down the middle length wise. Slice the red onion into 3 to 4 thick rings. Peel 3 cloves fresh garlic. Place all the veggies on a smoking rack or tray and place them in your smoker with no heat. The only fire we will build for this cook will be a smoldering one using the A-MAZE-N-SMOKER cold smoke generator. Having said that, load two rows worth of Nectarine sawdust into your A-MAZE-N-SMOKER. Be sure to microwave the wood dust for about 45 seconds to force out any moisture and ensure a good burn process. Using a torch, light the sawdust at two ends. Once it gets going blow out any flames so you have just a smoldering fire. Place the A-MAZE-N-SMOKER in your cooker and close the door. Let it smoke until the  fuel is completely burned. this will take 2 to 2.5 hours.

Once the peppers, onion and garlic are done smoking you can start making your brine. We will make 2 batches or one if you prefer. I will explain the spicy brine and the standard is the same but you will leave out the Jalapenos, Habanera and Liquid Smoke.

In a large bowl combine 3 cups Cider Vinegar with 3 cups water. Mix in 1/2 tbsp Worcestershire sauce, 1/2 tbsp Mad Hunky Meat rub, 1/4 tsp coarse ground black pepper and 1/2 tsp Liquid Smoke. Add 1/2 the garlic sliced into 4 and 1/2 the onion also quartered.

Place the pot of brine on the stove over high heat stirring occasionally until the brine starts to simmer. reduce to medium low heat and add in the peppers. Simmer low for 3 minutes. Remove from the burner and let stand to cool. Do the same for the 2nd batch of brine leaving out the peppers and Liquid Smoke.

Now its time to start the canning process. Get your water batch cooker filled with water and on a burner over hi heat. Place 4 quart sized jars so they are totally submerged in the water. Make sure you use a rack so the jars are up off the bottom of the pot. Keep the lid on it to bring it to a boil faster. Once the water is boiling (212 degrees), stet your timer to 13 minutes. Place the rings and lids for the jars in a second small pot of water and bring them to a boil and continue boiling them for 13 minutes. This is the sterilization process of wet bath canning.

After 13 minutes remove the jars using tongues and place them on a clean towel. in each of the first two jars drop in 3 to 4 eggs. Using a ladle, pour in some brine with some peppers, onion and garlic. Then add a few more eggs and repeat this building layers until the jars are filled to where there is about 1/2 to 3/4 inch of head space in the jar.

Repeat the above process for the other two jars if you are making both brines. Once your jars are filled, take a clean paper towel and wipe down the moth of the jars so there is nothing to disrupt the seal of the lids. Using tongues or a magnet, remove the lids from the boiling water and place them on each jar. Now place a ring on each jar and tighten finger tight only. Place all the jars back into the big pot and turn the burner back on to high. Bring the pot of water back up to a boil. Turn the heat down so the water is at a very slight boil (212 degrees). Boil the jars for 13 minutes. After this time you can remove the jars. If you hear them hissing place them back in for a few more minutes.

Once the jars are removed and begin to cool the lids should suck down tight and seal. Make sure this has happened. if it has not you will have to do this process over. A good seal is crucial as we do not want to give anyone food poisoning. Safety first! 

Once the jars have cooled you are done. The eggs can be shelved and must not be opened for 30 days. This way they have ample time to pickle in the amazing brine.

As you can see this is a very easy recipe to follow. Once you have waiting the 30 days, break open them eggs with some Guinness Stout. It's also good to dip the eggs into a bold BBQ sauce with some Tabasco as well. If you do sleep on the couch the beer will make that much more enjoyable. It will be like camping where you can eat the entire jar of eggs if you wish!

Getcha Some!