Good morning everyone!
It is starting to get warmer now in my area and we are planning what to sow in the garden, I do love to garden. Growing plants, flowers and food bearing plants is very relaxing. GOD has blessed the earth with food, and we need to learn how to prepare it.
1 Corinthians 10:31
“Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.”
Fellowshipping with other people of faith is good bonding. Other members of the faith will encourage you as you will encourage them. We are all apart of the same team and tribe of JESUS. So we need to show that love of Christ in all we do.
Matthew 5:44 King James Version (KJV)
44 But I say unto you, Love your enemies, bless them that curse you, do good to them that hate you, and pray for them which despitefully use you, and persecute you;
So here is something different I want to share with you. I have been trying my hand at some pickled eggs. I just loved how this batch did turn out. They tasted like the very ones I had as a child. This would be great with a garden salad to bring to the table.
1 Corinthians 11:33-34 King James Version (KJV)
33 Wherefore, my brethren, when ye come together to eat, tarry one for another.
34 And if any man hunger, let him eat at home; that ye come not together unto condemnation. And the rest will I set in order when I come.
The eggs were in a jewish deli where they had the best pastrami I could even imagine. I mean I thought this was the best pork i have had out side of home. But then Mom said it was beef and I was totally shocked. So to ease the shock I took another bite.
But this is where the eggs come in. I saw these eggs on the store counter in the largest glass jar I have ever seen. Must have been about 30 or so eggs in it! All packed in the delicious juice.
And this picture is what I made. They were good with a salad too. I do not know if by going by this recipe if it Keto friendly or not.
This is a picture of the Ball jar I used. It took 10 eggs. What didn’t fit I made some egg salad.
Not my recipe, I got this from allrecipes.com
Emily’s Pickled Eggs
- 12 eggs
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons coarse salt
- 2 tablespoons pickling spice
- 1 onion, sliced
- 5 black peppercorns
- Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar.
- In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.
Printed From Allrecipes.com 4/6/2019