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.
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.