Pioneer Woman at Heart

One Flourishing, Frugal and Fun Family!

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.