Not your bar eggs “thank goodness” Recipe
5

Not your bar eggs “thank goodness”

Irisa Raina 9

By
@Irisa


I 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.

pinch tips: How to Poach an Egg


Rating:
Serves:
Yield's 1 dozen
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

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”

Directions Step-By-Step

1
Boil the eggs to the hard boil stage, cool.
2
While 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.
3
Let this mixture cool somewhat and then add the pickle juice and mix till it is all incorporated.
4
Peel the eggs, and in a very clean mason jar put some eggs in and add the cayenne peppers.
5
Then pour the juice mixture over the jar. Wait 1 minute to se how much juice will settle into the nooks and crannies.
6
Then 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.
7
Now throw “well don’t throw” but put these in the back of the refrigerator for at least a week. The longer they sit the better they are.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy