Eggs Pickles Recipe

Ingredients

• Eggs . . . . . . . . . 12 nos
• (Hard boiled, peeled)
• Cider vinegar . . . 1 ½ cups
• Beet juice . . . . . 1 cup
• Peppercorns . . . . 8-10 nos
• Cloves . . . . . . . . 3 nos
• Cloves garlic . . . . 3-4 nos
• Bay leaf . . . . . . . 1 no
• Sugar . . . . . . . . 1 tsp
• Salt . . . . . . . . . ½ tsp
• Ground allspice . . 1/8 tsp
• Fresh dill . . . . . . 2 sprg

How to make Eggs Pickles

1. Pack peeled eggs in a clean one quart jar.
2. Combine remaining ingredients, except dill in a saucepan and bring to a boil.
3. Reduce heat and simmer for 3-5 minutes.
4. Pour hot mixture over eggs, add dill and cover tightly.
5. Refrigerate for at least 2 days before serving.
6. Will keep for about 2 weeks in the refrigerator.
7. While pickled eggs may be a favorite bar snack in much of the world, they also make a delicious way to use up leftover Easter Eggs as well as a terrific addition to picnics.