posted on Apr, 9 2018 @ 10:43 AM
4-5 dozen medium eggs, boiled and peeled
1 1/2 pounds small onions halved or pearled onions.
1 pound carrots peeled and sliced 1/4 inch or so
3 cucumbers sliced to 1/2 inch
6 or more assorted large hot peppers cut to 1/2 inch rings
3 large banana peppers cut to rings or chunks
1 head cauliflower cut to chunks
1 cup of canning salt or Kosher salt.
Wash veggies and blanch for three minutes in boiling water to tenderize a bit, more time if you prefer bigger veggies. Drain and cool the veggies.
layer veggies and eggs into one gallon jars. split the salt between the jars and fill with water and swish. Put in the fridge to set for two to three
days. Drain out the salt water and fill with water to rinse then dump out the rinse water.
Mix the pickle juice
In a large pot add the following.
1 teaspoon dill seed
1 1/2 teaspoon dill weed. (Organic stuff is stronger, maybe more if cheap dill weed)
2 teaspoons celery seed
12 drops of tabasco sauce
20 or so peppercorns
4 tablespoons grape seed oil, (light olive may be good.)
2 ounces sherri or white wine. (This can vary from 3 tablespoons to two ounces depending on the wine used)
6 cups good vinegar
5 cups sugar
2 cups water.
Heat to boiling till the sugar dissolves stirring continuously till dissolved.
Add mixture to jars with rinsed eggs and veggies. If there is not enough juice, then add some water evenly to each jar to top off to cover and set on
counter till they cool. Stick into fridge for seven days and swish bottles every day
The longer they are in the fridge, the stronger they get. I used to put broccoli in the mix too, but they seem to get really strong tasting.
You can actually do conventional canning with these, but you need to have a huge pot and add the rinsed eggs and veggies to the boiling pickle juice
to heat them up to get a seal on the jars. They never last long enough for us to worry about canning them, in fact rarely do they last longer than
If you want to speed up the process, you can add the veggies and eggs to the pickle juice in the pot too for three or four minutes boiling, then put
them into the jars, but watch not to turn the veggies to mush. You can do just the eggs too. I use this when I feel like stronger eggs. Medium eggs
work better than large eggs because the pickling soaks through better.
I was hoping that I could get my daughters to make them every other time, instead I just made everyone into addicts that want me to make them.