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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe has been a favorite among all of my experimental recipe victims. I got the idea from several of my father's northern Italian recipes. Being tired of the A-typical beet juice variation of pickled eggs, I have set out to create something more. Ingredients:
1 1/2 teaspoons salt |
2 tablespoons water |
10 hard-boiled eggs |
9 garlic cloves (i like a lot of garlic) |
1 tablespoon rosemary (preferably fresh and fresh ground) |
1 tablespoon dill weed (preferably fresh and fresh ground) |
2 cups white vinegar |
Directions:
1. Boil eggs (usually around 15 minutes).
2. Mix the salt and water in a mason jar until salt dissolves.
3. Add ground rosemary and dill weed into mason jar.
4. Add garlic cloves (be sure to cut the garlic cloves in half).
5. Peel hard boiled eggs and place in mason jar (sliced onion is an additional option).
6. Fill to top with vinegar, and seal lid.
7. Place eggs in fridge for 2 weeks (occasional shake or rotate the mason jar).
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