"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis


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This recipe for PICKLED EGGS, by , is from Family Food Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Sutcliffe Thomas


Boiled eggs
1 cup apple cider vinegar
1 ½ cups vinegar from pickled Jalapeños
1 cup water
1/4 cup brown sugar
3 bay leaves
2 tsp. Tony Chachere's Cajun seasoning
1 tsp Canvender’s Greek Seasoning
1 tsp cayenne pepper powder
¼ tsp garlic powder
½ tsp onion powder
Crushed red pepper
Jalapeños peppers

Hard boil the eggs for 5 minutes and then let sit for 15 minutes, and then set in cold water for 15 minutes. Peel and rinse them once cooled.
In a sauce pan over high heat, combine the two vinegars, along with remaining spices. Bring the mix to a boil.
Remove the brine from the heat and allow it to cool for 5-10 minutes.
Layer the eggs with onion slivers and peppers into large sealable canning jars, press down to get them all in.
Pour the brine over the items until all are completely submerged. Seal the jar and place in the refrigerator. Allow the eggs to pickle for at least 24 hours before serving.
Enough liquid for a little over a quart of 24 quail eggs.




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