We carry on our tradition of making pickled eggs at our new cabin but this time we try something new, salt cured egg yolks!

~ Picked Egg Brine ~
2:1 ratio (distilled white vinegar to water)
Ingredients for 2 dozen eggs
4 cups white distilled vinegar
2 cups water
1/3 cup cane sugar
1.5 teaspoons kosher salt
1 tablespoon dried herbs and spices of your choice
* Spices we used: mixed peppercorns, coriander seeds, dill seed, celery seed, cumin, and cayenne powder
* Each quart fits approximately 810 eggs and uses 1 and 3/4 cups of brine
* Suggested ingredients to include in jars: onion, garlic and hot peppers are some of our favorites!

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