I guess since May of 2020 people been starving to death!
I'm gona fix that!
Pickled Eggs:
Mustard Eggs:
All recepies are for 1 quart of eggs. ( 1 dozen grade A large eggs)
I use 1 quart Kilner jars. Each square Kilner jar will hold 12 grade A large eggs. But use any jar with a lid on it, preferably rubber or plastic.
Warning. Habit forming! And don't stick your finger in the brine to taste it! You'll eat the end of your finger off!
Steaming the Eggs: Trust me!
Put water in the steamer up to the bottom of the basket. Put in eggs. Straight from the fridge is fine. (If there is a crack in a shell, the egg won't go far since it's not in water. Eat that volunteer right away. ( Spit that out! Don't eat the shell! Who you think you are Bear Grills?)
Cover and bring the water to a rolling boil for 15 minutes. Take off the heat. Let sit at least 6 minutes.
BUT while the eggs are boiling:
Get a covered plastic bowl or tray and half fill with ice. ( 1 tray of ice will do it) Add water to float the ice. Add the Steamed Eggs. Let sit about 5 minutes to cool. Shake the hell out of the container of ice water and eggs. Open and peel eggs. I tap them all round on the sink. Pinch the big end and peel from there. ( I peel under a trickle of running water and you'll find as your peeling the colder eggs peel faster. Rinse eggs and put in a bowl.
Once the eggs are peeled and ready:
1/2 onion, sliced in half moons. White onions best. Set to one side.
Mustard Eggs: Delicious! Try these first!
In a pot combine:
1 cup water
1 cup white vinegar - apple cider vinegar works too.
2/3 cup sugar
1 Tbls salt ( table salt has iodine but will work fine)
Stirring, bring to a boil .
Add to pot:
1 Tbls Mustard Seed
3 Tbls Yellow ( Hot dog) Mustard from the fridge.
1 tsp Turmic
I also put 1/2 tsp celery seed and 1/2 tsp dill weed. Use it if you got it.
Stirring, bring back to a boil and boil for 5 minutes.
Let brine cool.
Add 1/2 of your sliced onion to bottom of jar. Give each egg a final rinse and fill the jar. Cover eggs with the rest of your sliced onions to hold the eggs down. Pour over with the cooled brine. Put in fridge for a week.
( I'm hitting mine the next day at lunch!)
Cajun Pickled Eggs w/ Crystal Hot Sauce: (These will float your "Pirogue"! (Pee-row)) A boat - canoe type of watercraft, 14 to 16 foot long powered by a 200 horse engine, usually filled with 2 inches mud, 6 inches water, 4 inches snakes and one Coon-Ass. ( I'm gona told you, these are good!)
12 eggs to fill jar, prepared as above:
1/2 red onion - cut as above. Half in jar now and the rest to hold eggs down when brine is poured in.
Put all below in a pot. Bring to a boil and boil for 3 minutes. Remove from heat and let cool .
1 1/2 Cups White Vinegar
1/2 cup water
8 cloves garlic, peeled and smashed
3 fresh Jalapenos chopped 1/4 inch size ( "tamed" Jalapenos, to make 3 fresh ones are excellent. )
2 Tbls salt
2 tsp black pepper
12 dashes of Crystal brand hot sauce ( Yeah, use your favorite hot sauce, but Crystal is the bees knees!)
1 tsp dill seed
1 tsp yellow ground Mustard
When cool, (warm) Spoon some of the spices in the jar. Fill with eggs, cover with last of the onions and add the rest of the spices and brine.
Put in fridge for 7 days.
Note: There will always be some brine left over. I put some more onion slices in a glass, cover with the rest of the brine and place in the fridge. Yummy!
Thu
Nah... China invented gun powder, Indians invented corn and now we "Bait and Shoot!" I call it BS season! 
