Pickled eggs are great for traveling, as a snack on the road, or added to salads and poke bowls.
One thing about living in a van is we don’t have a lot of room for big jars or cans of food in our fridge or pantry. So making a small batch of spicy, pickled jalapenos is very convenient and easy to boot.
This relish is so good we’ve been known to eat it straight out of the jar, but it’s best saved for carrot dogs, fried green tomatoes, or on a veggie wrap.
We are Girl Hobo and Rusty (Ren and Troy), two greys who met on the Appalachian Trail. We started a life together, converted a van to travel and hike across the country, and we like to eat well. Now, we’re sharing what we’re learning on the road, and we’d love you to join us!