Cowboy Candy Pickled Eggs
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Lynn makes cowboy candy pickled eggs — boiled eggs put up in a sweet-hot jalapeno brine — as a refrigerator pickle you leave in the back of the fridge for about a week before eating. She keeps it to what she calls the basic version and points out several places you can adjust it, and she likes them as a high-protein snack to have on hand.
What Lynn shows you
- This is a refrigerator pickle, not a shelf-stable canned product: she puts the sealed jar in the back of the refrigerator and lets it sit about a week before eating.
- The brine she describes is apple cider vinegar and white sugar with a spoon of molasses, cayenne, garlic powder, and turmeric, plus sliced jalapenos and chopped garlic; she heats it on low-medium just until the sugar dissolves.
- She takes the seeds out of the jalapenos so they're flavor rather than heat — leave them in if you want them spicy — and says to wear gloves or be ready to wash your hands three or four times.
- Two warnings she gives out loud: turmeric stains, so keep it off your clothes; and leftover brine shouldn't be wasted — refrigerate it and pickle something else, even cucumbers. When her brine came up short of filling the jar, she topped it off with plain white vinegar.
- Because this is a food-preservation video and the amounts here come from auto-generated captions, follow her video directly along with tested canning and pickling guidance — don't treat these bullets as a procedure.
These notes summarise the video — watch it for the full method. For canning and preserving, follow Lynn’s video together with current tested guidance from your national or state extension service.
