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Pickled Eggs

By Susan Kline Smith
I am the kind of person that doesn’t like wasting anything so when we finish off a large jar of pickles, it really bothers me to dump out all of the pickle juice.
One day I decided to boil a few eggs and let them soak in the jar of pickle juice. I left them alone for a week and that was enough time to turn them a pretty bright yellow and give the eggs just the right amount of tanginess.
They make a quick healthy snack eaten right from the jar. You can also make a fantastic egg salad with them.
Plus, pickled eggs are an excellent snack for those following diets that limit carb intake. One large egg has only 78 calories and is packed full of nutrients, including vitamins A, B12, B2, B5, folate, and much more. Eggs are filling and good for any meal or snack. Pickling them is also an ideal way to increase the shelf life of hard-boiled eggs.
You can add anything to the pickle juice to make this appeal to your taste buds. Or you can get rid of the pickle juice, use the jar and create your own concoction. My son recently made a batch using red wine vinegar, garlic, habanero peppers, and many herbs and spices. I tried one and couldn’t eat it, it was way too hot for me, but he likes them, and that’s what matters.
You can use different kinds of vinegar, different brines, the variations are endless. Curry eggs, jalapeƱo eggs, red beet eggs, sriracha eggs, fresh herb eggs, let your imagination run wild! Pickled eggs will last up to 4 months if you keep them refrigerated.

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