We’ve got another fantastic “eazy” recipe from Mr. Justin Wilson!
———
Justin Wilson’s Pickled Eggs
Photo by jbphotographylt via Adobe Stock
Justin Wilson’s Pickled Eggs
I like to take a plain hard-boiled egg and a pickled egg and mash them up together to make an egg salad. Easy Cookin’! The yield depends on who’s hungry for pickled eggs.
SERVINGS: 24 eggs
PREP TIME: 25 minutes
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes + 2 weeks resting time
Ingredients
- 24 large hard-boiled eggs, peeled
- Vinegar, heated just below boiling
- 1 cup of pimiento-stuffed olives, drained
- 1/2 cups of jalapeno peppers, chopped
- 1 teaspoon of dried mint
- 2 tablespoons of onion powder
- 2 teaspoons of garlic powder
- Salt to taste
Cooking Instructions
- Place the eggs in a large jar with a tight-fitting lid, and add enough hot vinegar to cover the eggs.
- Place the rest of the ingredients in the jar, and cover tightly with the lid.
- Let them sit at room temperature for at least two weeks; then, someone can start eating them.
Related Stories
One student is working to help farmers protect livestock and property.
Young anglers learn skills on the water while building a deeper connection to the outdoors.
Dr. Jeffrey Gold joins us on Rural Health Matters to discuss rural mental health awareness, the importance of reducing stigma in agriculture, and resources available to farmers, ranchers, and rural families seeking support.
Utah Senator John Curtis joins us for “Champions of Rural America” to discuss new legislation to improve forest management and wildfire prevention and its broader implications for rural communities and infrastructure.
Tennessee corn and soy farmer Josh Ogle joins us to discuss rapid planting progress in the state, improving moisture conditions, and early crop development challenges in the MidSouth region.
Beef is leading the decline as slaughter drops and supplies tighten.
