Yield's 1 dozen
Irisa's StoryI have been making pickled eggs for many years and this is just one of the varieties that I make.
This amount of pickle juice will yield enough for one dozen eggs, which is the amount I made this morning! Three times a year I’ll be making sometimes 12 dozen at a time. The three times a year are “ July for BBQ’s ~~~ Christmas ~~~ Easter….I’ll make many jar’s at those time's to share with family and friends.
I save and freeze all my pickle juice till I have enough to do these.
12 large eggs
1 jar of juice from 24 ounce valsic zesty bread & butter pickles
1/2 cup apple cider vinegar
1 tablespoon white sugar
24 fresh cayenne peppers left whole “ 2 per egg “ make tiny slits into the peppers.
red pepper flakes “ 1 teaspoon per jar, optional”
2While the eggs are cooking bring the apple cider vinegar to a boil and immediately turn down to simmer. Add the sugar and keep whisking till the sugar has all dissolved.
5Then pour the juice mixture over the jar. Wait 1 minute to se how much juice will settle into the nooks and crannies.
6Then add more juice as necessary, leaving about 1/8 inch from the top. Clean the rim if any juice has splashed and put the lid and ring on.