One Flourishing, Frugal and Fun Family!

One mother making ends meet and surviving today's recession by writing. One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Tuesday, February 13, 2018

Hot Pepper Pickled Eggs ~ Trial #2

I decided to make the second trial run, using Bragg's organic apple cider vinegar (vs. white organic/non-gmo vinegar).  I have access to it by the gallon, and white organic vinegar is not available in stores. And it more expensive by the gallon.  So...

Here is what I did for this jar of hot pepper pickled eggs.
 




Hot Pepper Pickled Eggs
1 1/2 cups water (I used our well water)
1/2 cup apple cider vinegar, organic (Bragg's)
2 Tbsp. homemade pickling spice
4  jalapenos, sliced 
1/2 of a large onion, sliced

Bring the ingredients to a boil and allow to simmer for 15 minutes longer.  A longer boil seems to help keep heat up the flavor of the hot peppers.

Pour over eggs that have been boiled, cooled and peeled and placed into  a quart canning jar (or larger).  Add more water to cover eggs if needed.  Place a lid and rim on, and allow to cool.  Refrigerate for a week before eating, and keep eggs refrigerated until gone.

The results?  These had a bit more hot pepper flavor, but not as hot as eating a hot pepper.  We popped the jar open after splitting wood on Sunday, and enjoyed a few.  Yum. 




4 comments:

Rain said...

They look great! I'd be chugging a bottle of Pepto after eating just a bite though! :)

mamasmercantile said...

They sound delicious, how long do they last once opened?

Kristina said...

Rain, they are very good.

Kristina said...

mamasmercantile, experts say 3-4 months, but I've had pickled veggies last up to 6 months.