Randy's Pickled Eggs

Recipe by Ackman
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READY IN: 1hr 30mins
SERVES: 12
YIELD: 24 eggs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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