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Post by Granny Smith on Apr 6, 2008 14:48:02 GMT -5
Mary's Pickled Eggs
18 eggs, hard boiled, peeled, and holes poked in them with a toothpick. white vinegar 6 or 7 whole garlic cloves 1 or 2 hot pepper, whole, optional 2 t. salt (plain, not iodized)
Put half of the eggs in a jar. Add peppers, salt, and garlic. Add other half of the eggs. Cover with vinegar. Put a lid on jar and agitate (not too rough or you'll break up the eggs)
Refrigerate at least one week, agitating daily, before eating, so they have time to pickle.
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