Tay’s Pickled Eggs


GREAT for right away eating, pasta dishes, deviled eggs, quick egg salad sandwiches, add to salads, top off soups with few slices, etc.
10 Eggs
2c Vinegar
1/2c Water
1/4 tsp Pumpkin Spice
1/4 tsp Cinnamon
1/2c Sugar
2 tsp Pickling Salt
1 tsp Red Pepper Flakes
1/2 tsp Mustard Seed
1 Sweet Red Bell Pepper, cut strips*
1 Hot Red Pepper (Fat one), sliced
1 Cayenne, halved (1 half per jar)
2 Fresh smaller Jalapenos, sliced
1 small-med. Red Onion, sliced into rings

Boil eggs. Peel carefully. Set aside. Simmer Brine 15 minutes, stirring occasionally. Trying to divide evenly, add in brine ingredients, top with eggs, add more, top with more eggs, repeat til near top. When done, pour the remaining broth into the mason jars, to within a quarter inch of the top. Hand tighten on lid. Allow to cool. Refrigerate a week to couple of weeks. Enjoy!
*(I believe I did half sweet red bell pepper and 1/2 sweet orange bell pepper)

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One response to “Tay’s Pickled Eggs

  1. Pingback: How do you do it all, on 1 Income? | Dinking Around {DING-KING UH-ROUND}

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