Not your bar eggs “thank goodness”
Irisa Raina 9
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.
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- 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”
1Boil the eggs to the hard boil stage, cool.
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.
3Let this mixture cool somewhat and then add the pickle juice and mix till it is all incorporated.
7Now 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.