Not your bar eggs “thank goodness”
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| Recipe Rating: | |
| Categories: | Eggs, Other Breakfast, Other Side Dishes, Other Appetizers, Other Snacks, Quick & Easy, Vegetarian |
| Serves: | Yield's 1 dozen |
| Prep Time: | |
| Cook Time: |
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” |
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Irisa Raina 9Well SeasonedNew Iberia, LA (pop. 30,617)LeiskiMember Since Mar 2012Irisa's Notes:
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.Directions
Boil 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.
Comments
12 comments
Irisa Raina 9
Leiski
Aug 20, 2012
You are welcome Cin....I have so many freezer jars in the freezer now with juices, gravies, sauces, etc. etc. etc. You just never know when you'll need some ha ha ha...but I'll share a secret with you " I know no one else will see this " giggling....one time AND ONLY ONE TIME.....I forgot to label which juice was which...as they all have different flavors....I made these during the summer...labeled them...and some of the people who got the "dill pickles " and some who got the " B&B pickles were like...ummmm....huh? So now I label it before I put it in any container....LOL have a great day!!!!!
Irisa Raina 9
Leiski
Aug 20, 2012
I do dill pickled eggs as well....after doctoring it up a bit...and yes happy mistakes....I am so blessed by my family and friends...when I make anything...for them its like they won the lottery LOL..of course I have them all convinced that my goodies are better then the lottery...:-)))
Pat Duran
kitchenchatter
Pat Duran [kitchenchatter] has shared this recipe with discussion groups:
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Irisa Raina 9
Leiski
Aug 21, 2012
Well Nancy...they will stay in the back of the fridge till Labor day...... " hopefully " um other than that once they are opened, they are gone....the longest I have had them in the fridge was almost 3 months, and that was because I made ton's and after Memorial day...we were kinda sick of them LOL....
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