Snacks

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Pickled eggs
6 hard-boiled eggs, peeled 1 lb sausage, sliced into rounds 2 large onions, thinly sliced 1 cup white vinegar 1 cup water 1/2 cup sugar 1 teaspoon salt 1 teaspoon black peppercorns 1 teaspoon mustard seeds 1 teaspoon red pepper flakes Instructions: 1. In a large saucepan, combine white vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes. Bring the mixture to a boil, stirring until the sugar and salt dissolve. 2. let the brine cool to room temperature. 3. Place the hard-boiled eggs, sliced sausage, and onions in a large glass jar or airtight container. 4. Pour the cooled brine over the eggs, sausage, and onions, making sure everything is submerged. 5. Seal the jar or container and refrigerate for at least 24 hours to allow the flavors to develop.
Pickled Eggs Recipe
A Pennsylvania Dutch pickled egg recipe that takes me back to my grandparents’ Appalachian home, every time I make them. These are Vibrant in color, and full of fats, proteins, and probiotics, they warm the heart and nourish the body. They’re wonderfully fun to bring to a gathering, as they're crowd pleasers. Combined with my pickled beet recipe you can make this as nourishing as they're delicious. Cut them in half, add some salt and pepper to the yoke for a quick protein-packed snack, or turn them into deviled eggs, the best-pickled egg salad | The beets are pickled using a traditional fermentation process and topped off with apple cider vinegar for that added pickled taste. The brine is then sweetened with nutrient-dense maple syrup.
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