Mike's Garlic Peppercorn Pickled Eggs

1. 1

   Here's about all you'll need.

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   Place 18 large room temperature, older eggs and salt in water.

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   Place on stove with lid on.

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   Turn heat on high.

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   Bring water to a heavy boil then, shut off heat.

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   Leave lid on pot.

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   Allow eggs to sit in hot water with lid on for 15 to 16 minutes for larger eggs.

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   Then, pull pot from stove and rinse eggs immediately in cold water to stop the cooking process.

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   Let cool then peel.

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    Note: If any eggs float - discard them - they're bad.

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    Place all vinegar and beets with juice in your large container.

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    Add 20 large peeled and smashed garlic cloves and your peppercorns to the container.

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    Peel eggs, rinse, pat them dry and add to vinegar mixture in container.

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    Place container in fridge.

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    Let set for 2 days for best results.

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    Know that they get even better days from there.

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    The pictures posted below are of eggs that have marinated for only 24 hours.

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    By day two, the eggs will be a deep purple and the color inside will have almost reached the yolks.

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    Day #2 in vinegar mixture.

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    Enjoy!

* Per serving · 4 servings · Values may vary.