Spicy Chili Pickled Eggs

1. 1 Eggs包装 10 个 约等于 $1.93 4 个
2. 2 Fresh chili包装 100 克 约等于 $1.00 8 克
3. 3 Garlic≈ $10.00 每千克 5 克
4. 4 Vinegar 9%包装 500 毫升 约等于 $1.30 70 毫升
5. 5 Sugar 10 克
6. 6 Salt 6 克
7. 7 Chili flakes 1 克
8. 8 Black peppercorns 2 克

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

1. Boil the eggs¹ hard for 9 minutes after the water comes to a boil, cool in cold water, and peel.

2. Slice the fresh² chili into rings and crush the garlic³ with the flat side of a knife.

3. In a small saucepan, bring 200 ml water, 70 ml 9% vinegar⁴, 10 g sugar, 6 g salt, 1 g chili flakes, and peppercorns to a boil. Cool for 5 minutes.

4. Pack the eggs¹ into a 0,5 l jar, layering them with the chili and garlic³, and pour over the warm brine.

5. Cool to room temperature, cover with a lid, and refrigerate for 24 hours.

6. Store in the refrigerator for up to 7 days, since the jar contains garlic³.