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
Meet FarmHERs Cathy and Bailey Payne, a grandmother-granddaughter duo carrying on their family’s farming legacy at Block Island Farm in Rhode Island. They raise egg-layers and have expanded to grow fruit and herbs and cut flowers to fill community needs.
Harvest blueberries in the blueberry capital of Georgia. Meet Ann Wildes and her fields of fresh fruit.
Turkey raises tariffs on some U.S. Agricultural goods – extending a fight between the two nations that sent Turkey’s currency plummeting.
When tragedy struck at Westfork Horse Ranch, owner/FarmHER Amy Heitland used her story to spread her passion for horses to the future generation of girls.
Cristen Clark knows a thing or two about exactly what her blog title says: Food and Swine. Learn more about a day in her life.
The Colorado ranch where Elin operates her business just happens to be the same ranch where she spent her summers as a child.
