Merchandise and Food Shortages in a National Crisis

[NightskyeB4Dawn]

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My Brother wants me to put some of my Scotch Bonnet peppers in a batch.

The scotch bonnets show no mercy, so I will have to experiment with those devils before I risk wasting too many eggs on that request.

I have several pickle solution recipes running through my mind. According to the internet, the pickled eggs last for four months.

The only think I will eat pickled are quail eggs, and I eat them pickled in a solution that includes habaneros and jalapenos.

I plan to put some aside to store. I know I can glass them to preserve them as well, but I am really not that crazy about the glassing idea.

Glassed eggs should keep for 8 months to a year, so I really thought pickling them should make them keep longer than that.

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I agree with @Ninurta here that glass jars with a screw type metal lid are the best for keeping pickled eggs in.  I like to place peppers or as Ninurta mentioned, habaneros and jalapenos are fine for several months storage.

Glass jars can be sterilized in boiling water which is all the better for the long term storage in vinegar.  

Find a jar and try it.  But, make sure the concoction is warm (not hot) when you screw the lid on. (no air if possible).    Then of course place it in a cool location for 6 months. (Date it)  Open and try your eggs.  If done right people will beat a path to your door.  

Let me know in 6 months.

Kind regards,

Bally.

I am planning on making several different batches.

I like the batch I made several days ago, but it has opened up my mind to a lot of different possibilities.

My brother wants me to try the Scotch Bonnet pepper, and like I said, the little devil shows no mercy if you make a mistake. I throw one in the pot when cooking my rice sometimes, but you have to make sure the monster is still whole and intact after the rice is cooked, or you will have an uneatable pot of rice.

It only takes a microscopic portion of the pepper to spice up the dish a bit more if you want it spicier. I want to see the difference from the apple cider vinegar, and the white vinegar in the batches, and I will play with a few more spices, and with beets.

My Brother and neighbor are already waiting to be my taste testers, and my nephews are already ready pulling from the jar. Between the boys and my taste testers, I don't know it I will be able to make six months. I am definitely going to have to find a good hiding spot.

Looking for some large glass jars. The largest I have now are quart jars. I can only get ten eggs in each jar. Jars and canning equipment is not as easy to come by as before.

I grew up in a canning household. I am sorry we stopped doing that. I used to can applesauce. I had four pots on the stove daily when I was just a pre-teen. I could not keep up with the orders when apples were in season. My grandmother used to have a orchard, so we had apples in every state you can imagine the use of an apple.