10 hard boiled eggs - peeled
2 cups of white vinegar
1 onion - sliced
1 clove garlic - cut in half
1 tablespoon of picking spice
1 teaspoon of red pepper flakes
2 wide-mouth jars with lids
Heat on medium the vinegar and salt in a pan until salt is completely dissolved - around 10 to 15 minutes. Place five eggs, half of the onion slices, 1/2 tablespoon of the pickling spices, 1/2 teaspoon of the red flakes and half of the clove of garlic in one jar and put the rest in the second. Pour the hot vinegar mixture into each jar - cover the eggs completely. Place the lid on each jar and let cool down. Once cool, place both jars in the fridge. Depending on how pickled you like your eggs, you can eat after a few hours or up to four days.
These eggs are great. You can also boil the eggs in food color, then pickle. Don't vomit these on the car as it will eat the paint.
-- When the world crumbles around you and troubles fill your head, there is nothing like the safety, and comfort of your bed!
CHICKENS-101@yahoogroups.com
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