Pickling eggs and peppers Since we're getting generally three eggs a day, we are looking for good ways to deal with eggs - we hadn't bought eggs in months before we got the hens, so three eggs a day is three eggs a day more than we're used to eating.

Bill tried some pickled eggs a few months ago when we stopped at a gas station in Silk Hope, and wanted to pickle some of ours. We used our hot peppers from the garden, and onion, and some spices with white vinegar. Heated it up to boiling to blend the flavors, then put it in a jar and into the 'fridge (not canning these for preserving value, as we mean to eat them quickly). We were going to wait at least a week before trying them, but of course couldn't resist 'just one' the next day. It was great!

We've done a batch or two since, and Bill will often use the egg-flavored pickled peppers and onions with flatbread and fresh tomatoes for a lunch meal. I understand now why people value pickled food so much - we probably don't even need to refrigerate stuff for the length of time that we're keeping it, but of course we do have that luxury so we use it. And cold food is certainly a bonus in this heat!    ¶ 4:07 PM