Morning all,
After eating the last couple pickled eggs the other day. And with Ann buying two 18 packs of eggs. I decided to make a quart of them. But with adding some of the brine from the hot sauce I recently made.
13 eggs done with the 5-5-5 IP method. The 13th egg is to test for firmness. This method has never failed me yet. So, I guess it's more because I boiled eggs!
Brine:
2 cups ACV
1 cup water
1 cup hot sauce brine
1/4 cup my hot sauce
1.5 TBS sea salt
I didn't heat the brine because I wanted to retain the natural qualities of the fermented brine.
Mixed the salt with room temp. ACV
Then mixed all the liquids together.
Added:
1 tsp pepper flakes
1 tsp tajin spice
1 tsp sweet heat blend
Vacuum sealed. And let them set for a week. I'm curious how these will taste.
After eating the last couple pickled eggs the other day. And with Ann buying two 18 packs of eggs. I decided to make a quart of them. But with adding some of the brine from the hot sauce I recently made.
13 eggs done with the 5-5-5 IP method. The 13th egg is to test for firmness. This method has never failed me yet. So, I guess it's more because I boiled eggs!
Brine:
2 cups ACV
1 cup water
1 cup hot sauce brine
1/4 cup my hot sauce
1.5 TBS sea salt
I didn't heat the brine because I wanted to retain the natural qualities of the fermented brine.
Mixed the salt with room temp. ACV
Then mixed all the liquids together.
Added:
1 tsp pepper flakes
1 tsp tajin spice
1 tsp sweet heat blend
Vacuum sealed. And let them set for a week. I'm curious how these will taste.