Pickled Banty Eggs

Pickled Eggs…yum.

A delicious treat, and when the menfolk are having playdate poker game, it gives the garage the “bar food” ambiance their friends find so impressive.

FYI- if you are going to feed your menfolk copious amount of spicy pickled eggs, make sure they are immediately leaving the house for camping or will be sleeping outside the following evening.

I like to use the bantam (miniature) chicken eggs for pickled eggs.  They are bite-sized, and an excellent use of the little eggs I don’t sell to customers.

You can use any brine recipe you want:  I like mine a little spicy. 

Pickled Egg Brine:

  • 18 bantam eggs, boiled
  • 1 1/2 cups vinegar (apple cider vinegar is good too)
  • 1 1/2 cups water
  • 1 tablespoon cumin
  • 6 cloves of garlic, chopped
  • 1 teaspoon dried Habanero flakes
  • 1 tablespoon pepper corns
  • bay leaves 

Instructions:

  1. Over medium heat, mix together the vinegar, water and spices. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
  2. Transfer peeled eggs to sterile jar. Fill the containers with the hot vinegar mixture, seal.
  3. Refrigerate at least a week before serving.

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5 Responses to Pickled Banty Eggs

  1. Sarah says:

    Yum! I must try this. Can you tell me how long the pickled eggs can be kept before they go off?

    Sarah

  2. Carmi says:

    How do you boil your fresh eggs to be able to peel them without taking the white with it. My peeled eggs look horrible and I end up making macaroni or potato salad with them.

    • sparkles2307 says:

      Try adding white vinegar and a good amount of salt to your water b4 you boil the eggs. Also, get them cooled off fast and dont let them sit long before peeling.

      OR you can use eggs you’ve been saving for a week or so, they peel better.

      The salt really helps tho, promise!

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