Pickled Eggs
ingredients
all
1 dozen hard-boiled eggs
round beets with juice
one 16-ounce can
white vinegar
1 tbsp whole peppercorns
cookware
  • half to one gallon glass container
Mom had a great recipe for pickled eggs. The amount of vinegar depends on the size of the eggs and the size of the container.
1
Place the eggs into a 0.5- to 1-gallon glass container.
2
Add the beets with their juice.
3
Completely fill up the jar with vinegar.
4
Sprinkle the peppercorns on the top and seal.
5
Refrigerate for at least 24 hours. The longer the eggs are allowed to cure, the darker the color will become and the stronger the beet-vinegar flavoring will be in the eggs.
source: Adriana and Mary Trigiani's Cooking with My Sisters