Hi welcome to Caribbeanj03. Thank you for coming into my mom’s kitchen with my sister. Today she will be preparing her pickled eggs. Ingredients: 30 - 33 eggs boiled & peeled with no cracks 3 fresh medium, sliced (OR (3) Tbsp dry minced Onion) 6 fresh medium, cut into small circles or (3) tsp dried carrots, or (9) small, cut into small circles 3 jalapeno pepper, seeded & cut into small circles (OR 1/4 Scotch Bonnet Pepper cut into small circles, optional) 15 Pimento Seeds / allspice berries (OR 1 1/2 tsp allspice powder) 3 Tbsp dried, grounded (OR 2 Thyme Sprigs) 6 tsp curry powder 3/4 tsp Turmeric 3 cup White Vinegar 3 cup apple-cider vinegar 3/4 cup white sugar 6 garlic cloves, peeled & smashed (OR (3) tsp garlic powder) 3 bay leaves (OR 1 1/2 tsp ground bay leaf) 4 1/2 tsp pickling salt, to taste 3/4 cup lime juice, store bought (1) 128 oz wide mouth mason jar with airtight, leak proof lid. Directions: • Place eggs in a pot and cover with water. Bring to a boil for 7 minutes, remove from heat. Remove eggs from hot water, cool under cold running water and let eggs stand in ice water for 5 minutes until cool, and peel. Cover with clean damp cloth. Set aside. • In a small fry pan heat the curry powder, Turmeric powder, and allspice powder or berries until fragrant, about 2-3 minutes. • In a medium-size, non-reactive saucepan, combine sugar, vinegars, bay leaf, salt, (*if using dry ingredients, add thyme, garlic, onion to the pot), and black pepper, if using. Bring to a boil, reduce heat, and simmer for 5 minutes. • In a warm, large air-tight sealable glass jar, layer in all the prepared ingredients – (if using fresh onions, garlic, and carrots, add to jar, in layers), eggs, jalapeños, and/or scotch bonnet peppers. Add the toasted seasoning mix, in layers. • Add the lime juice*. • Then pour the hot vinegar pickling solution on top until all the eggs and vegetables are covered. • Add the pickling puck or bag with water until the eggs are below the liquid. • Seal tightly. • Let cool to room temperature. • Place in refrigerator to allow the flavors to intensify and marinate for 2 weeks. • The jars should vacuum seal in the refrigerator overnight to ensure that it will be shelf stable after 2 weeks of marination**. • Make sure to turn the jars upside down and shake them at least once a day. • Keep the eggs under the vinegar. • After 2 weeks transfer it out of the fridge and you can keep them on the pantry shelf, but at all times keep the eggs under the 100% vinegar solution. Shelf life is 6 months to 2 years. • As long as you refrigerate them for 2 weeks during the pickling phase they will be shelf stable after 2 weeks and you can take them out, as long as they are kept under the solution and not exposed to air.*** • They seem to get better with time. • Refrigerate after opening. • Enjoy! NOTES: * Add fresh ingredients directly to the pickling jar ** To submerge the eggs, keep them under the solution, use a pickling puck or place 1 snack size ziploc bag of water over them. ***If the jars don't seal, keep the jars refrigerated and eat the eggs within 3 months. Please don’t forget to like, share and subscribe to my channel. Please don’t forget to tap the bell so that you will not miss any of my other videos. Shelf Stable Spicy Curry Pickled Eggs and Beets Pickled Eggs: https://youtu.be/2ILQ1ImvSuw?si=Cc3utGihKOSNYBaJ Again, thank God for all my blessings. God Bless. P.O Box 21807 Dundalk, MD 21222 For sponsorship, product reviews, and collaboration, please email me at: Email: lmargaret723@gmail.com Instagram: Caribbeanj03 Facebook: Margaret Lewis (Caribbeanj03)
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