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Jalapeno Pickled eggs
Ingredients
24 hard boiled eggs 1 tsp pickle spice
1 tbsp pickling spice 1 tbsp whole pepper corns
1tbsp mustard seed
1 16 oz jar hot pickled peppers w/juice
1 white onion thickly sliced 1tbsp dill seed
1 bulb peeled garlic 1 tbsp black pepper
White vinegar
Lagniappe
Boil all spices in 2 cups of white vinegar for 5 minutes. Put prepared eggs in
a jar with the vinegar/spice mixture and fill to top with extra vinegar if
necessary. Let stand at room temperature for at least 24 hours, then
refrigerate for at least 10 days
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Pickled okra
Ingredients
2 lbs okra left whole 6 whole habanera peppers
3 cups distilled or cider vinegar 3 cups water
2 tbsp Kosher salt 2 tsp kosher salt
2 tbsp sugar
Lagniappe
Blanch the okra in boiling water, placing in iced water upon removing to
cool.
Divide up the Okra into 6 pint sized canning jars and add 1 Habanera to each
jar
Combine the vinegar, water, salt and sugar in a large sauce pan and bring to a
boil. Stir till all the sugar has dissolved. Remove from the heat and carefully
fill each jar making sure the Okra is completely covered.
Place lids on each jar and refrigerate for at least a week before serving.
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