Pickled Eggs

24 to 30 hard boiled eggs
2 tsp. pepper corns
2 dried peppers
3 bay leafs
1 tsp. dried garlic
1 tbsp. dried onion
1 tsp. dill seed
1 tsp. mustard seed
Dill pickle juice
White vinegar

Directions:

Get a 2 quart jar with a wire hasp and rubber seal. Add half the eggs add half the dry spices. Add remaining eggs and remaining dry spices on top. Add dill pickle juice until jar is 2/3 full. Fill to top with white vinegar. Place in refrigerator for 5 days and taste test one egg. If not vinegary enough, pour 1/3 of liquid off and fill with more white vinegar.

Comments from Jim Bish :

We have been making these for 15 years plus..

User Reviews:

How long will these last in the refrigerator?

Submitted by countrycrafted on December 02, 2007

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