RANDY'S PICKLED EGGS
I LOVE Pickled Eggs but I've never made them & being Easter weekend, I thought it would be the perfect time to give it a try! I looked on the Zaar & found 5 recipes that interested me, but no 1 was what I was really looking for. I decided to combine them & add a few of my own touches...this is what I came up with (sort of...) I made them outdoors on the campstove so I didn't smell up the house & annoy the wife. LOL! *(PLEASE BE ADVISED: I did NOT actually measure anything, but the amounts below should be close, so add, subtract or change whatever you prefer.)
Provided by Ackman
Categories < 4 Hours
Time 1h30m
Yield 24 eggs, 12 serving(s)
Number Of Ingredients 14
Steps:
- Cover the eggs with cold water -- about an inch above.
- Bring to a boil & boil for 3 minutes -- remove from heat, cover & let sit for 10 minutes.
- Drain the eggs & immediately place into ice cold water. Cool at least a couple hours -- overnight is best.
- Peel the eggs & set aside -- cover, if need be.
- Place the garlic on the bottom of the jar, along with some of the sliced onion.
- Add the peeled eggs, alternating with the sliced onion & peppers, ending up with some onion & peppers on top.
- Add the horseradish.
- Combine 4 cups vinegar & the spices.
- Bring to a boil -- cook for 10 minutes, stirring occasionally.
- Immediately pour over eggs.
- Add more vinegar or hot water to completely cover about an inch, if needed.
- When jar is cool enough to handle, refridgerate.
- TRY to leave them alone for AT LEAST 7-10 days.
- These should keep for about several weeks.
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