Garlic pickled eggs

Description
Easily adaptable recipe for pickled eggs. They’re quick to make and you can experiment with them to your own taste! Great addition to summer time picnics!

Ingredients
12 whole Large Eggs
2 leaves Bay Leaf
1 teaspoon Red Pepper Flakes
2 cloves Garlic, Minced
½ teaspoons Salt
1-½ cup Distilled Vinegar
1-½ cup Water
1 jar 1-Quart Jar With A Tight-fitting Lid
Preparation
Wash and dry a 1 quart jar with a tight fitting lid.

Boil 1 dozen eggs according to your favorite method. One method is to add the eggs to an empty stock pot, cover with water, bring water to a boil and as soon as you reach a boil, turn off the heat and let the eggs sit in the hot water for 10-15 minutes. Then remove them from the hot water and run cold water over them to stop the cooking. Gently peel the eggs – we don’t want any cracked eggs!

Place peeled eggs in the clean jar and add bay leaf, red pepper flakes, garlic and salt.

In small saucepan bring vinegar and water to a boil. Pour the hot mixture over the eggs and spices into the jar. Cover the jar with lid and seal.

Place jar in refrigerator and leave it there for 3-7 days depending on how pickled you like your eggs.

This recipe is easily adaptable to your own taste. Add beet juice, pickled jalapeno juice, jalapenos, onions, sugar or anything else that floats your boat!