Pickled Eggs and Sweet Pickled Mini Peppers

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Ingredients

• For Pickled Eggs
• 12 eggs
• Green onions
• Fresh dill
• Medium-sized carrot
• Red jalapeno
• Mustard seed
• Red pepper flakes
• Black peppercorns
• Minced onions
• Minced garlic
• Water
• Apple cider vinegar
• Sugar
• Kosher salt
• For Sweet Pickled Mini Peppers
• Mini sweet peppers
• Jalapeno
• Purple onions (optional)
• Green onions (optional)
• Fresh garlic (optional)
• Carrot (optional)
• Fresh dill
• Water
• Apple cider vinegar
• Sugar
• Kosher salt
• Black peppercorns
• Minced onions
• Minced garlic
• Mustard seeds
• Bay leaf

Instructions

1. Boil eggs for 12 minutes, cool in icy water, peel, and place in a sterilized jar.
2. Add green onions, dill, sliced carrot, red jalapeno, mustard seed, red pepper flakes, black peppercorns, minced onions, and minced garlic to the jar.
3. Prepare brine with water, apple cider vinegar, sugar, and kosher salt. Simmer, then pour over the ingredients in the jar.
4. Let the pickled eggs cool, then refrigerate for at least a week before consuming.
5. Cut mini sweet peppers, jalapeno, purple onions, green onions, fresh garlic, and carrot (optional) and place in a sterilized jar.
6. Add fresh dill, black peppercorns, minced onions, minced garlic, mustard seeds, and bay leaf to the jar.
7. Prepare brine with water, apple cider vinegar, sugar, and kosher salt. Simmer, then pour over the ingredients in the jar.
8. Let the sweet pickled mini peppers cool, then refrigerate for at least a week before consuming.

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