Easy Peasy Pickled Eggs
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|12 large||eggs, hard boiled|
|1 1/2 c||distilled vinegar|
|1 1/2 c||water|
|2 clove||minced garlic (or two tbs. pre minced)|
|1 tsp||red pepper flakes|
|2 small||bay leaves|
Wash and dry 1 quart jar, set aside. Boil 1 dozen eggs and peel. Be gentle, we don't want cracked eggs!
Place eggs in 1 quart jar and add salt, red pepper flakes, bay leaves and garlic.
In small sauce pan boil water and vinegar. Pour oven eggs and cap jar. Place into refrigerator and let stand 3-7 days depending on how pickled you like your eggs.
You can easily adapt this recipe to your own taste. Experiment! Add beet juice, jalapeno juice or jalapenos, black pepper, onions, even sugar. Whatever floats your boat!