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Pickled Eggs
2 1/2 doz eggs, hard boiled, peeled.
1/2 gallon 5% acidity white vinegar
a double handful of serrano peppers, stemmed
3-4 carrots cut into 3" sticks
5+ cloves garlic, peeled
2-3 tbsp pickling salt
2-3 tbsp pickling spices
Arrange the eggs, and veggies in the gallon jar. in a large pot,
bring the vinegar, salt and pickling spices to a boil. Simmer for
about 6-10 minutes, then pour into the jar containing the eggs.
Any liquid left over can be saved in the refrigerator for something
else (pickles, maybe?). Refrigerate the eggs. In about 2 weeks,
they're almost ready, Three weeks seems to be about right and the
longer they're in the jar, the better they'll be.
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Pickled Eggs 08