I like to use the bantam (miniature) chicken eggs for pickled eggs. They are bite-sized, and an excellent use of the little eggs I don’t sell to customers.
Servings: 18Prep Time: 20 min Cook Time: 15 min
18 bantam eggs, boiled and peeled
1 1/2 cups vinegar (apple cider vinegar is good, too)
1 1/2 cups water
1 tablespoon cumin
6 cloves of garlic, chopped
1 teaspoon dried habanero flakes
1 tablespoon peppercorns
Over medium heat, mix together the vinegar, water, and spices. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
Transfer boiled, peeled eggs to sterile jar. Fill the containers with the hot vinegar mixture; seal.
Refrigerate at least a week before serving.
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