Good Evening All! I have had a busy day today so I am late doing my post for Thursday. I hope all is well at your house and with all of your family.
Let’s get right into this recipe!
4 cups of apple cider vinegar ( I made my own) so it’s your choice of vinegar.
1 cup of water 1/2 cup of Kosher salt
4 cloves of garlic 1/2 tsp Cumin 1 tsp Cayenne
1 tsp Orleans Cajun Spice Seasoning (Publix)
This half-gallon jar takes 2 dozen large eggs. I have to add another dozen to mine. A quart jar holds a dozen eggs.
I put some baking soda in my egg water as they were boiling, to help shell them easier. ( It might have supposed to be something else) I can’t remember what people use., but it worked well for me.
Peel eggs and wash very well for any bits of shell. Add all other ingredients to a medium-sized pot and get it just too hot, not boiling.
Let it cool down and put the jar top on. Keep in the refrigerator for 3-4 weeks before you open the jar to eat one. These keep for about 2 more months.
Thanks for stopping by, if you did. Connie B.
#CONNIEBRECIPESWISDOMFORPENNIES
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