Deviled pickled eggs

Name: Deviled pickled eggs
Total time: 900 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 Quart Jar; 1 Cup water; 1 Cup Vinegar; 1/2 Teaspoon Sea Salt; Sprig Dill; 1/4 Brown Sugar (optional to regular sugar); 8-10 Black Pepper Corns; 1/2 teaspoon Tarragon Leaves (optional, add any spice); 1 Pearl Onion or Boiler Onion; 2 Cloves Garlic; Stainless steel pot; Canning pot for water bath

Goatman Farms/What's The Dilly, YO? @cook_3341807

Pike's Peak, CO

I grow my own produce and preserve it by canning it. I got these eggs at the farmers market the other day and wanted to jar them up. With this recipe you can double or triple it. The sweet is optional and you can add any spice or seasoning you want. If you let these eggs sit for three weeks to one month, they will blow your mind. Taste just like deviled eggs!

Goatman Farms/What's The Dilly, YO? @cook_3341807

Saved

Ingredients

15 minutes

1 serving

1 QuartJar
1 Cupwater
1 CupVinegar
1/2 TeaspoonSea Salt
SprigDill
1/4Brown Sugar (optional to regular sugar)
8-10Black Pepper Corns
1/2 teaspoonTarragon Leaves (optional, add any spice)
1Pearl Onion or Boiler Onion
2 ClovesGarlic
Stainless steel pot
Canning pot for water bath

Saved

Steps

15 minutes

1

Boil 8-9 eggs and rapidly chill in ice bath once done
2

Peel eggs
3

Put eggs in sterilized jar along with Dill, garlic & onion
4

Combine water, vinegar, sugar, black pepper corns, tarragon leaves, salt in stainless steel pot and bring to simmer over med-med-hi heat. Remove from heat once to simmer (stainless steel pot will not react with vinegar)
5

Pour brine over eggs in jar. Completely cover eggs.
6

Water bath or steam cook for 15 minutes.
7

Once eggs are done cooking, let cool and place in refrigerator for up to 2 weeks before you open. They will be at there best at the peak of week and a half.