Smoked Eggs Pickled in Habanero Vinegar.
16 eggs, steamed to hard, peeled, then cold smoked using apple wood for about 10 hours. Pickled in habanero vinegar (courtesy Rob Crowley), with some raw garlic, salt, brown sugar, cane sugar, and my own pickling spice.
I’m thinking four weeks should do them just right. Well, unless I get a hankering for ’em before then.