Here’s how I make the cajun pickled eggs:
- 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.
- 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.
- 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.
- 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.
- To the jar with the eggs, add 1 T. powdered crab boil, 1 or 2 tsp. red pepper flakes.
- Pour the hot brine over the eggs.
- Place a tight fitting lid on the jar, let it cool for a bit, place in fridge.
- 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.
- 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.
- Drain the pickles, discarding the liquid or saving it for another recipe.
- Slice the pickles thicker than normal – as thick as you like but thicker is better than thinner.
- 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.
- 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.
- 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!