Pickled Eggs

by Jim Bish

Prep time: 1:00 Overall time: 1:00

Servings: 24 jars

INGREDIENTS

24 to 30 hard boiled eggs
2 tsp pepper corns
a few dry peppers
3 bay leafs
1 tsp dry garlic
1 tbls dry onion
1 tsp dill seed
1 tsp mustard seed
dill pickle juice
white vinegar

INSTRUCTIONS

Get a 2 quart jar with a wire hasp and rubber seal. Add half the eggs add half the dry spices. Add remaining eggs and remaining dry spices on top. Add dill pickle juice until jar is 2/3 full. Fill to top with white vinegar. Place in refrigerator for 5 days and taste test one egg. If not vinegary enough, pour 1/3 of liquid off and fill with more white vinegar.

CHEF COMMENTS

We have been making these for 15 years plus..

Tagged: eggs, sidedishes add tags