Eggs, Pickled, Canned

Canned Pickled Eggs

Ingredients

• 91 boiled eggs - soft boil
• 13 pint jars
• 4 cups apple cider vinegar
• 4 cups white vinegar
• 8 cups water
• 4 tsp kosher salt
• 3/4 cup sugar
• Pickling Spices - figure out how much if any at all
• Dill
• jalapeno to taste
• red and yellow peppers

Directions

Use 7 eggs per pint jar.

1. In a large pot, boil vinegar, water, salt, and sugar. Once sugar is dissolved, lower heat and keep at just a simmer.

Cut up bell peppers & jalapeño peppers.

1. In sterilized jars pack 3 slices jalapeños, 3 eggs add some of each bell pepper plus 1/2 Tsp dill, and pinch of black peppercorn

Add 4 more eggs and top with 1/2 teaspoon dill.

1. Ladle in brine from pot, leaving 1/2 inch head space. Wipe top of jar, add flat and ring.
2. Place in water bath canner bring to boil and process 15 minutes.