Cajun Pickled Eggs & Sweet Pickles

Here’s how I make the cajun pickled eggs:

1. Boil however many eggs you want to pickle. I usually do a dozen at a time. We like to use them in potato salad and egg salad. I like to leave the pickles “marinating” for at least 10 days – more like 14 days and then I like to consume them within about 10 days after having opened the jar. So, I wouldn’t pickle a months worth of eggs.
2. Peel eggs and pack them into a quart jar. I can usually get 11 or 12 eggs in a jar. Use whatever size jar you want to use or pack them loosely into two quarts.
3. Pour water over the eggs and fill the jar. Then pour off the liquid into a measuring cup. If using 11 or 12 eggs in a quart jar, it’s usually about 2 cups. Whatever amount of water you pour off, that’s how much pickling liquid you will need.
4. Whatever your measurement, pour equal amounts of apple cider vinegar and water to equal that amount, pour it into a pot, add 1 T. white sugar and 1 tsp. salt.Bring to a boil and boil for 5 minutes.
5. To the jar with the eggs, add 1 T. powdered crab boil, 1 or 2 tsp. red pepper flakes.
6. Pour the hot brine over the eggs.
7. Place a tight fitting lid on the jar, let it cool for a bit, place in fridge.
8. I like to leave them in the fridge for 10 – 14 days before opening, then I like to use them within a couple of weeks of opening them.

We love these in egg salad or in potato salad or even sliced on a sandwich.

Here’s how I make sweet, crunchy pickles from dill pickles.

1. Start with the 80 oz. jar of whole dill pickles. I’ve tried other brands, including store brands but I much prefer the Vlasic brand. If you use a smaller or larger jar of pickles, adjust the sugar accordingly.
2. Drain the pickles, discarding the liquid or saving it for another recipe.
3. Slice the pickles thicker than normal – as thick as you like but thicker is better than thinner.
4. Place the pickles back in the big jar. I add four or five sliced jalapeno peppers (seeds removed). You can add garlic cloves, red pepper flakes – anything you like. Add about 3-1/2 cups of white sugar. This does not have to be exact.
5. Replace the lid on the jar and shake. Even with the lid on tight, it will leak so do it over a counter and not the floor.
6. Once the sugar has all melted, which should take less than about 12 hours, place the jar in the fridge and leave it for a week or so. Take it out of the fridge and shake it at least every second or third day.

Once the pickles are ready to eat, I divide them up into quart jars. I’ll add a bit of crab boil to one jar; garlic to another jar and leave some just plain.

These really are the only pickles I ever need. I love them!