Monday, April 27, 2009

Pickled Eggs

What do you do with the dozens of dyed Easter Eggs? Rob's family uses them in a family tradition that has lasted decades. Pickled Eggs. You know that I am not an egg fan, but I make these yearly for Rob and our Fishing Trip.

This is not the exact family recipe. I don't have it. Robby showed me how many years ago and below is my adaptation.

Pickled Eggs

A large glass jar
hard boiled eggs
jalapeno pepper slices
banana peppers
minced garlic
salt and pepper
Pickling spices (optional)
a few beets
white vinegar

Peel the eggs. Place a few in the bottom of your jar. Add some carrots and some celery. Add some J. pepper slices and B. pepper and pepperchinis. Layer again with some eggs. Sprinkle some salt and pepper. Add a beet. Layer more carrots, celery, J. pepper, B. pepper, and pepperchinis. Do this until jar is full and looks pretty and colorful. Sprinkle more salt and pepper on top and add a spoonful of minced garlic. Add pickling spices if you choose. Pour vinegar on top until the jar is full with liquid. Secure the lid on the jar and turn jar upside down so ingredients mix.

Store in the refrigerator. Eggs are best given a couple weeks to pickle.

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