
Pickled Eggs
½ onion, sliced into rings
½ tsp mustard seed
½ bunch dill
½ jar pickled sliced jalapenos, with juice
½ tsp crushed red pepper
5 dashes Tabasco
1 tsp black peppercorns
4 cloves fresh garlic
1 carrot, thickly sliced on the bias
? white vinegar
1 doz. hard boiled eggs, shelled
1. Put onion, mustard seed, dill, jalapenos, juice from jalapenos, crushed red pepper, Tabasco, peppercorns, garlic, and carrot in a saucepan.
2. Add enough vinegar to just cover the other ingredients and bring to a boil. Boil for 20 minutes.
3. Meanwhile, pack eggs into very clean jar(s).
4. Cool vinegar mixture down for a while and then pour over the eggs in the jar(s). Cover and refrigerate for 2 weeks before eating.
pickled pigs feet