Pickled Eggs
In Large saucepan put:
4C. Apple Cider Vinegar
1C. Water
1/2 C. Pickeling salt or any salt without iodine
Bring to a good simmer but do not boil.
In a half gallon jar put:
2 Cloves Garlic
1/2 t. Turmeric
1/2 t. Cayanne or Chili Powder
Poke hole through each egg with toothpick and put them in jar. Pour hot brine over eggs and put plastic lid on jar. Shake and turn jar gently to mix spices. Put in fridge for 2 weeks minimum before tasting. Turn jar occasionally to remix spices.
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