Pickled Eggs, Mexican Style

I love pickled food, but I never got into making it myself until I started going on extended camping trips. And then I realized how much can be done in advance not only when on vacation, but also regularly in your kitchen. I call it “hooking my future self up.” Growing up as a third generation Angelina, especially with some hispanic heritage, Mexican food was a huge staple in our diet. Both of my parents grew up in East LA and had all the spots to take us kids to. This cinco de mayo menu is an homage to my childhood in Los Angeles, going to the best Mexican spots around. Honestly, I can’t eat at most of the places anymore because everything has chicken stock and lard. It’s a blessing because it has forced me to learn to make things myself. I hope you enjoy these eggs. Everyone who tries them says WOW! The taste and color. They are the perfect snack or addition to any meal.

Jamaica Pickled Eggs:

8-10 organic, pasture raised eggs

2 cups water

2 cups white vinegar

1/2-1 cup organic cane sugar (coconut sugar would probably also be fine)

dried hibiscus/jamaica flower (you can also sub with hibiscus tea bags)

Directions:

Boil your eggs. Peel after they have cooled.

Boil your water, add the jamaica or tea bags. Sometimes I add a tulsi rose tea bag to the mix. When the water has come to a boil add your sugar and let it dissolve. Turn off the heat. When the water has cooled combine it with the vinegar in a jar, and add the eggs. I like to turn the eggs a handful of times every 30-60 minutes so the color gets distributed. After a couple of hours I put the jar in the fridge. Eggs will be ready in 2 days or so to eat. They last about 5-7 days in the fridge. YUM!