Not your bar eggs “thank goodness”
|Categories:||Eggs, Other Breakfast, Other Side Dishes, Other Appetizers, Other Snacks, Quick & Easy, Vegetarian|
|Serves:||Yield's 1 dozen|
|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”|
Pinched by ruggue, and 91 more.
- Grocery List
DirectionsBoil the eggs to the hard boil stage, cool.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.Let this mixture cool somewhat and then add the pickle juice and mix till it is all incorporated.Peel the eggs, and in a very clean mason jar put some eggs in and add the cayenne peppers.Then pour the juice mixture over the jar. Wait 1 minute to se how much juice will settle into the nooks and crannies.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.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.