Not your bar eggs “thank goodness”
|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|
Have you considered Holland House
|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”|
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.