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Categories:Viewed: 51 - Published at: 9 years ago
Ingredients
- 1 cup pickling vinegar
- 3 cups water
- 1 tablespoon pickling salt
- 4 tablespoons mustard seeds
- 4 flowers fresh dill or 4 tablespoons dill seeds
- 8 garlic cloves
- 4 jalapeno peppers
- 18 -24 eggs
Method
- Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
- Brine: Bring vinegar, water and salt to a boil, remove from heat.
- Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
- Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
- Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
- Enjoy!
