Randy's Pickled Eggs

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 gallon glass jar, sterilized (with lid)
• 24 eggs, boiled & peeled
• 4 cups vinegar
• 2 tablespoons pickling spices
• 1/2 tablespoon mustard seeds
• 6 whole cloves
• 2 bay leaves
• 1/2 teaspoon ground allspice
• 1/2 cup sugar
• 1 1/2 teaspoons salt (canning or pickling salt)
• 6 garlic cloves, minced
• 1 medium spanish onion, sliced
• 3 sliced hot peppers (i used pepperocini from a jar)
• 1 tablespoon ground horseradish

Recipe

• 1 cover the eggs with cold water -- about an inch above.
• 2 bring to a boil & boil for 3 minutes -- remove from heat, cover & let sit for 10 minutes.
• 3 drain the eggs & immediately place into ice cold water. cool at least a couple hours -- overnight is best.
• 4 peel the eggs & set aside -- cover, if need be.
• 5 place the garlic on the bottom of the jar, along with some of the sliced onion.
• 6 add the peeled eggs, alternating with the sliced onion & peppers, ending up with some onion & peppers on top.
• 7 add the horseradish.
• 8 combine 4 cups vinegar & the spices.
• 9 bring to a boil -- cook for 10 minutes, stirring occasionally.
• 10 immediately pour over eggs.
• 11 add more vinegar or hot water to completely cover about an inch, if needed.
• 12 when jar is cool enough to handle, refridgerate.
• 13 try to leave them alone for at least 7-10 days.
• 14 these should keep for about several weeks.